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Cookie Dough Peppermint Fudge Bars

These Cookie Dough Chocolate Peppermint Fudge Bars are a rich, fudgy and chocolatey indulgence with a special candy cane white chocolate finish. It's a wonderful and classic holiday dessert that's a mint chocolate lover's dream - and so easy to make ahead. Gluten free and vegan.

Prep Time
10 mins
Total Time
10 mins
Servings: 10 -12 bars
Course: Dessert
Cuisine: American

Ingredients

  • 3/4 cup roasted cashew butter
  • ¼ cup dark chocolate morsels regular size
  • 3 tablespoons maple syrup
  • 1/4 teaspoon peppermint extract
  • 1 cup almond flour see notes for subs
  • 2.5 tablespoons cacao powder
  • 1/8 teaspoon salt if using unsalted nut butter
Peppermint Topping
  • 1/3 cup regular sized dark chocolate morsels
  • 1 tablespoon cashew butter
  • 2 tablespoons white chocolate chips melted
  • candy canes or starlight candies crushed

Instructions

    Cup of Yum
  1. Line medium loaf pan (8x4) with parchment paper; set aside.
  2. Make dough: In a medium-large glass bowl, add cashew butter and chocolate chips; melt on half power in 30 second increments until fully melted.  Stir in maple syrup and peppermint extract. Add in almond flour, cacao powder and salt, stir until cookie dough texture forms.
  3. Add to pan and chill: Press cookie dough into pan, evenly pressing into all four corners (I also love this pastry roller tool.) Place in freezer for about 10 minutes.
  4. Prepare toppings: Meanwhile, melt the chocolate chips and cashew butter in small saucepan over low heat, stirring frequently until melted and mixture is smooth. Melt the two tablespoons of white chocolate chips on half power in 20 second increments and crush candy canes into small pieces.
  5. Add toppings: Remove pan from freezer and pour melted dark chocolate mixture directly on chilled cookie dough. Sprinkle with crushed peppermint candies and drizzle with melted white chocolate.
  6. Freeze again: Place back in freezer for 5-10 minutes, until chocolate topping has set.

Notes

  • ALMOND FLOUR SUB: Swap out the almond flour for 1/3 cup coconut flour instead.
  • CUTTING TIPS: To prevent chocolate topping from cracking, allow frozen bars to sit out for about 10 minutes before cutting. If bars are completely frozen, you may need to wait longer. Use large sharp knife to cut bars into 10-12 servings (or smaller if you’d like!)
  • STORAGE - Store in an airtight container in the fridge for up to 1 week with a piece of parchment paper between layers to prevent sticking.