Back to Peppermint Truffle Bars

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Peppermint Truffle Bars Recipe

Peppermint Truffle Bars Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 50 min. + chilling YIELD:84 servings

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

  • 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.

Nutritional Facts

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

Reviews for Peppermint Truffle Bars

Sort By :
MY REVIEW
chrollie19
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
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
Reviewed Dec. 21, 2010

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

MY REVIEW
Kris Countryman
Reviewed Dec. 15, 2010

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

MY REVIEW
chefcherylsue
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."

Loading Image