Candy Cane Cookie Dough Bars
These no-bake Candy Cane Cookie Dough Bars are packed with peppermint flavor and make for a fun holiday party sweet treat!
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Makes: 36 small 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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