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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
  • Total Time
    Prep: 30 min. Bake: 50 min. + chilling
  • Makes
    7 dozen


  • 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
  • 16 ounces semisweet chocolate, chopped
  • 3/4 cup milk
  • 1/2 cup butter, cubed
  • 4 eggs
  • 2/3 cup sugar
  • 1 teaspoon peppermint extract


  • 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.
Nutrition Facts
1 each: 75 calories, 5g fat (3g saturated fat), 18mg cholesterol, 31mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 1g protein.

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