Peppermint Bark Bliss Bars
Can you believe it--it's DECEMBER 1st!!! And that means so many things. It means it's officially acceptable to blare Christmas music everywhere, bake with zero guilt, eat peppermint bark daily, and yes, drink the egg nog. It also means that the 12 days of...SWEETS have finally hit Fix Feast Flair!! Last year was all about cookies, but this year, I thought I'd give all the other sweet treats some love because undoubtedly, they felt a bit neglected last year.
ANDDDDDDD. AND!!! I really wanted to do something special to thank all of you for a wonderful year, so, I'm teaming up with some of my favorite brands to giveaway some of my favorite things!! So, there will be 12 whole days of sweet treats and sweet giveaways! Make sure to check back here daily, to see what I'm giving away each day! Gahhhh, I'm so excited!!! Idk about you, but I enter contests religiously, crossing my fingers every time. I rarely win, but I love the anticipation and the feeling of excitement I get whenever I hit enter. I always announce to the room (which is typically occupied by Vienna and I) that I have a good feeling about ______.
For the first day of sweets, I'm starting with another peppermint bark recipe because, PEPPERMINT BARK!!!! I can't get enough of the stuff. Every bite feels like Christmas and I just luv it! Have you ever had those cranberry bliss bars from Starbucks from way back when (do they still have them?)? Anyway, if you have, these are like those, but arguably better because, peppermint bark! Hehe. No but really. They're minty, chocolatey, and oh so pretty. Best part is that they're loaded with peppermint bark and super easy to whip up. And if you're still craving more peppermint bark, I've also got a peppermint bark chocolate cake and some peppermint bark cookies. :D
On to the giveaway because I'm sure you'd love to hear about some of those deets!! Well, I'm teaming up with Williams-Sonoma to giveaway a set of four pieces of their Goldtouch® bakeware (two 9" round cake pans, a half sheet pan, and a muffin tin), a set of their offset spatulas (4", 6", and 8"), a silicone spatula, and a tin of their peppermint bark (but of course!!). These Goldtouch pans are some of my favorites, so I thought it only natural to share them with you. The offset spatulas are the key to frosting perfect cakes, these bars, and all sorts of fillings and whatnot. Basically, they're awesome. Every kitchen needs at least one silicone spatula, and I'm pretty sure mine has about 10, and I frequently go for this one. And peppermint bark. I used the word at least 10 times in this post, so you clearly know how I feel about the stuff. Be sure to enter below by telling me your favorite peppermint bark memory or what you'd make with it!! Thanks so much for making this year incredible, you guys!! See ya tomorrow for another exciting sweet (and treat). :D
This giveaway is now closed. Congratulations, Jesse! Can't wait to see what you bake up!
INGREDIENTS
BARS
1 c. unsalted butter (softened, at room temperature)
2/3 c. dark brown sugar
1/3 c. granulated sugar
3 large eggs, at room temperature
1/2 tsp. peppermint extract
1 tsp. vanilla bean paste
2 c. ap-flour
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
5 oz. peppermint bark, chopped into 1/2" chunks or smaller
FROSTING
8 oz. mascarpone cheese, at room temperature
5 Tbsp. unsalted butter, softened, at room temperature
3 c. powdered sugar
1 tsp. vanilla bean paste
4 oz. peppermint bark, chopped into 1/2" chunks or smaller
TOOLS
Stand mixer
Measuring cups and spoons
Silicone spatula
Wire cooling rack
Offset spatula (I used this one)
Sharp knife
FIX
BARS
Preheat oven to 350 °F. Butter and flour half sheet pan or line with parchment paper and set aside.
Combine softened butter and sugars in the bowl of a stand mixer, fitted with paddle attachment, and beat on medium speed for 3-5 minutes or until light and fluffy. Reduce speed to medium-low and mix in eggs, peppermint extract, and vanilla bean paste until combined. Add the flour, baking powder, and salt and beat on low until combined. . Add the peppermint bark and stir until just incorporated.
Spread the batter into the prepared pan. It will barely cover the entire pan--don't be alarmed. Bake 12-15 minutes or until the edges are light browned and a skewer inserted into the middle comes out clean. Be careful not to overbake or your bars will be dry. Let cool completely before frosting.
FROSTING AND ASSEMBLY
In the bowl of a stand mixer, fitted with paddle attachment, beat mascarpone cheese and butter on medium speed until combined. Add vanilla bean paste and powdered sugar and beat on medium speed for 3-5 minutes or until frosting is fluffy and spreadable. Spread evenly over cooled bars using an offset spatula.
Sprinkle 4 oz. of chopped peppermint bark over frosted bars. Allow bars to set in fridge for at least 30 minutes before cutting.
Serve and enjoy!
Note: If using a smaller pan, adjust cooking time accordingly. The thicker the bar, the longer the cooking time.
This post was created in partnership with Williams-Sonoma. They provided the products as well as some ingredients for this post, so a huge thank you to them! That being said, all thoughts and opinions are of course my own. I've been a huge fan of their peppermint bark since forever and couldn't live without my WS Goldtouch Bakeware. Also, their offset spats might be the best ones I've ever used!!! :D :D