Peppermint Truffle Bars Recipe

5 5 3
Peppermint Truffle Bars Recipe
Peppermint Truffle Bars Recipe photo by Taste of Home
Publisher Photo

Peppermint Truffle Bars Recipe

Read Reviews
5 5 3
Publisher Photo
These truffles are one of the greatest candies I have ever tasted. They will disappear as fast as you make them.—Alysha Braun, St Catharines, Ontario
MAKES:
84 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + chilling
MAKES:
84 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + chilling

Ingredients

  • 1 teaspoon plus 3/4 cup cold butter
  • 1-1/2 cups all-purpose flour
  • 3/4 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • FILLING:
  • 16 ounces semisweet chocolate, chopped
  • 3/4 cup milk
  • 1/2 cup butter, cubed
  • 4 eggs
  • 2/3 cup sugar
  • 1 teaspoon peppermint extract

Directions

Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1 teaspoon butter. In a large bowl, combine the flour, confectioners' sugar and salt. Add vanilla and remaining butter; cut in butter until mixture resembles fine crumbs. Pat into prepared pan.
Bake at 325° for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
In a large saucepan, combine the chocolate, milk and butter. Cook and stir over low heat until smooth; set aside.
In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in extract and chocolate mixture. Pour over crust. Bake for 30-35 minutes or until center is almost set. Cool completely in pan on a wire rack.
Refrigerate overnight. Using foil, lift bars out of pan; cut into triangles. Store in the refrigerator. Yield: 7 dozen.
Originally published as Peppermint Truffle Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p80

Nutritional Facts

1 each: 75 calories, 5g fat (3g saturated fat), 18mg cholesterol, 31mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 1 teaspoon plus 3/4 cup cold butter
  • 1-1/2 cups all-purpose flour
  • 3/4 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • FILLING:
  • 16 ounces semisweet chocolate, chopped
  • 3/4 cup milk
  • 1/2 cup butter, cubed
  • 4 eggs
  • 2/3 cup sugar
  • 1 teaspoon peppermint extract
  1. Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1 teaspoon butter. In a large bowl, combine the flour, confectioners' sugar and salt. Add vanilla and remaining butter; cut in butter until mixture resembles fine crumbs. Pat into prepared pan.
  2. Bake at 325° for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
  3. In a large saucepan, combine the chocolate, milk and butter. Cook and stir over low heat until smooth; set aside.
  4. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in extract and chocolate mixture. Pour over crust. Bake for 30-35 minutes or until center is almost set. Cool completely in pan on a wire rack.
  5. Refrigerate overnight. Using foil, lift bars out of pan; cut into triangles. Store in the refrigerator. Yield: 7 dozen.
Originally published as Peppermint Truffle Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p80

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Reviews forPeppermint Truffle Bars

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chrollie19 User ID: 4250752 124963
Reviewed Nov. 2, 2012

"I used vanilla extract instead of peppermint bc I was making them for a fall party, and peppermint seemed too wintry. But I can't wait to try them the original way!"

MY REVIEW
chrollie19 User ID: 4250752 99217
Reviewed Nov. 2, 2012

"I used vanilla extract instead of peppermint bc I was making them for a fall party, and peppermint seemed to wintry. But I can't wait to try them the original way!"

MY REVIEW
lindacountry User ID: 2888880 182138
Reviewed Dec. 21, 2010

"They are wonderful. I am not partial to peppremint, so I used rum extract."

MY REVIEW
Kris Countryman User ID: 1858674 185505
Reviewed Dec. 15, 2010

"These were very good and fairly easy to make."

MY REVIEW
chefcherylsue User ID: 4212672 100405
Reviewed Dec. 11, 2010

"These are quick, easy, and out of this world. Everyone raved about them. I would try different flavorings, too, such as almond with espresso."

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