These no-bake Candy Cane Cookie Dough Bars are packed with peppermint flavor and make for a fun holiday party sweet treat! They're a delicious and unique alternative to Christmas cookies this holiday season.
I love a good Christmas cookie, but sometimes it's fun to step outside the box when it comes to making treats for holiday parties and gatherings.
I mean, sometimes the holidays call for something more fun than a sugar cookie or gingersnap (though I do LOVE me some gingersnaps). And sometimes Santa is just really bored of cookies and will be far kinder to you if you leave him something a bit more exciting.
I'm here to help.
If you've been reading here for a while, you know how much I love my cookie dough bars. These lemon ones are probably my most-made dessert recipe (they are so good!!) and these red velvet ones are perfect for Valentine's Day.
I almost couldn't believe I didn't have a Christmas cookie dough bar recipe on the blog, so I decided this would be the year to change that.
Why You'll Love This Recipe
These bars are perfect for anyone who wants to step outside the typical Christmas cookie box, but also want to keep it easy (and not have to worry about crazy decorating).
The dessert bars look fun and festive, but without needing a lot of time and/or decorating talent. Plus, they're absolutely packed with holiday flavor!
Just grab some festive sprinkles and crushed candy canes and you're ready to go!
Ingredients
There are three components to these candy cane bars, including a cookie crust, cookie dough filling, and buttercream icing topping. Here's everything you need:
Chocolate Cookie Crust:
- Oreo Cookies
- Melted unsalted butter
Candy Cane Cookie Dough:
- Unsalted butter
- Granulated sugar
- Vanilla extract
- Peppermint extract
- Salt
- Crushed candy canes
- All-purpose flour
- Whole milk
- Sprinkles
Buttercream Frosting:
- Unsalted butter
- Confectioners' sugar
- Peppermint extract
- Vanilla extract
- Salt
How to Make Oreo Cookie Crust
In addition to being unique and delicious, cookie dough bars are incredibly easy to make!
I love peppermint, but don't like when the flavor is overpowering, so I used plain chocolate Oreo cookies for these bars. You can use peppermint if you want or you can even use Golden Oreos... I bet that would be delicious, too!
Pop the cookies into the bowl of a food processor (or you can use a blender).
And turn the Oreo cookies into crumbs.
Tip: If you don't have a food processor or blender, you can put the cookies in a big bag and crush them with a mallet or other heavy object.
Then blend the cookie crumbs with melted butter by pulsing a few times.
And pat them down into a foil-lined 8x8 baking dish. Pop it in the freezer to chill for 30 minutes.
How to Heat-Proof Raw Flour
On to the cookie dough filling! Though this is a no-bake dessert, I do recommend baking your flour before using it. Lots of people think that salmonella only comes from raw eggs (and these bars are egg-free), but raw flour can actually carry it, too.
You can buy heated flour, but I just spread it on a baking sheet and bake it at 350 degrees for just 5 minutes.
Now it's safe for consuming!
How to Make Candy Cane Cookie Dough
For the bars' cookie dough filling, cream butter and sugar on medium speed until light and fluffy, 3-4 minutes.
Add vanilla, peppermint extract, and salt and blend until combined. Mix in about ⅓ cup of the crushed candy canes.
Then slowly mix flour into bowl until well combined.
Keep mixer on low and add milk to combine until dough comes together.
Remove pan with cookie crust from freezer and press cookie dough into an even layer over cookie crust.
How to Make Buttercream Frosting
These candy cane bars are delicious as is, but I wanted to add one more layer... A buttercream frosting topping.
You can whip up the super quick and simple frosting by beating together butter and confectioners' sugar and then mixing in peppermint extract, vanilla extract, and salt.
Spread frosting over the top of the cookie dough and smooth evenly with a spatula. Sprinkle remaining crushed candy canes on top and add more sprinkles, if desired.
Chill the bars for at least 45 more minutes (I often chill them overnight) and then remove from the pan by lifting foil and setting on a cutting board. Slice with a sharp knife.
You can slice into any size bars you choose; I usually do 36 small squares.
They're perfect for grabbing and eating at a cocktail party. Or just dancing around your kitchen to Christmas music.
But try not to eat them all before you head to your holiday party. Sorry to say this will be a pretty difficult feat. So, maybe make an extra batch just to keep at home?
How to Store
Chris claims all cookie dough bars are even better when they're frozen and I do agree that a nice chill is good on these ones... But I'd happily eat these candy cane cookie dough bars any way they're served to me.
However, I do definitely recommend storing these bars in an airtight container in your fridge. They should last about 5 days when stored properly.
When frozen, they'll keep even longer!
In my opinion, the peppermint flavor in these is perfect. It's not too intense, but it's definitely present, giving the bars a delightful festive feel.
The bars are fun all on their own, but also make a nice addition to a holiday cookie platter. I love adding candy, bars, and other treats to cookie platters for a little extra excitement.
More Christmas Desserts
'Tis the season for cooking all of the holiday treats your heart desires and if you're looking for more easy and exciting holiday desserts, I've got you covered! Here are some of my favorites:
- Eggnog Cookie Dough Bars
- Christmas Party Popcorn
- Spiked Eggnog Doughnuts
- Orange Gingerbread Meringues
- Chocolate Peppermint Cupcakes
- Cornflake Chocolate Chip Candy Cane Cookies
- Eggnog Gingerbread Cookies
- Chocolate Peppermint Sour Cream Crinkle Cookies
- Eggnog Linzer Cookies
- Christmas Tree Rice Krispie Treats (from Amanda's Cookin')
Now if you'll excuse me, I'm off to eat these candy cane cookie dough bars for dinner. Christmas is just a couple days away and candy cane season is almost over and that's the only excuse I need.
Lucky for me (and you!) cookie dough bar season is never over!
What's your favorite Christmas cookie alternative?
Candy Cane Cookie Dough Bars
Ingredients
Chocolate Cookie Crust
- 26 Oreo Cookies
- 4 Tbsp unsalted butter, melted
Candy Cane Cookie Dough
- 1 ½ sticks unsalted butter, room temperature
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- ¼ tsp salt
- ½ cup crushed candy canes (about 6 regular-sized candy canes), divided
- 2 cups all-purpose flour (see note about baking)
- 6 Tbsp whole milk
- Sprinkles, for topping if desired
Buttercream Frosting
- 4 Tbsp unsalted butter, room temperature
- 1 cup confectioners' sugar
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- ⅛ tsp salt
Instructions
Chocolate Cookie Crust
- Put Oreo Cookies in a food processor and blend until they turn into fine crumbs. Pour in melted butter and pulse a few times until well blended.
- Line an 8x8 baking pan with foil and lightly coat with cooking spray. Pour cookie crumbs into baking pan and press down into even layer on bottom of pan.
- Place pan in freezer for 30 minutes while you prepare the cookie dough.
Candy Cane Cookie Dough
- In the bowl of a mixer or in a large bowl with a hand mixer, cream butter and sugar on medium speed until light and fluffy, 3-4 minutes.
- Add vanilla, peppermint extract, and salt and blend until combined. Mix in about ⅓ cup of the crushed candy canes.
- With mixer on low, slowly add flour to bowl until well combined. Keep mixer on low and add milk to combine until dough comes together.
- Remove pan with cookie crust from freezer and press cookie dough into an even layer over cookie crust.
- Spread buttercream frosting over the top of the cookie dough and smooth evenly with a spatula. Sprinkle remaining crushed candy canes on top and add more sprinkles, if desired.
- Place pan in fridge to chill for at least 45 minutes. Once chilled, remove bars from pan by lifting foil. Using a sharp knife, slice into squares.
Buttercream Frosting
- In the bowl of an electric mixer or in a large bowl with a hand mixer or whisk, beat together butter and confectioners' sugar.
- Mix in peppermint extract, vanilla extract, and salt.
Notes
- If you are wary of eating raw flour (it's recommended you bake it before eating it), you can toast it. Just spread flour on a baking sheet and bake at 350 degrees for about 5 minutes. You can also buy "pre-baked" flour.
- I recommend keeping these bars in the fridge in an airtight container, but they're also delicious frozen.
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Erica Schwarz says
These are so festive and SO tasty! Love that they are no bake and come together so quickly - everyone loved them.
Noelle says
These were delicious! Perfect for the holidays! Can't wait to make them again