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Peppermint Truffle Bars

 Peppermint Truffle Bars
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
84 ServingsPrep: 30 min. Bake: 50 min. + chilling

Ingredients

  • 1 teaspoon plus 3/4 cup cold butter
  • 1-1/2 cups King Arthur Unbleached 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.

2 of 2

Peppermint Truffle Bars (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 bar equals 75 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 31 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.