Peppermint Crumble Bars Recipe

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Today I’m grateful for: my daughter, a grubby little two-year-old who makes me smile about as often as she pees on the kitchen floor (which is a lot).

She’s spunky and fun, and I’m so grateful for that personality. I love that she’s a master of preschool arts and crafts. She’s the only one of her friends who would rather jump in the stream than cautiously dip her feet in it.

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I love that she’s finally starting to speak… even if she’s making up her own language most of the time. And I really love that when I put her in time out, she rubs her hands together (baby sign) and says “sorry, nice” over and over again. It means “Sorry, I’ll be nice now.”

I can’t believe how blessed I am. I receive hundreds of hugs and kisses every single day for no apparent reason. Sometimes, when lunch is ready and I call her to the table, she’ll shout “hooray! horray! lunch!!” and pump her fists in the air. And then, when she sees I’ve included apple sauce, she grins up at me like I’m the super-lunch-woman who has done something completely amazing.

I’m so lucky.

Even better than all that, my daughter has a loving father who is happily married to her mother. She has involved grandparents, amazing aunts and uncles. Did I mention a roof over her head, food in her belly, and enough clothes to last us into the teenage years? She is truly blessed, and that is one of my greatest blessings!

peppermint crumble bars

Another Emma-related thing I’m grateful for? That she doesn’t like peppermint. Which means I can have this entire peppermint crumble bars recipe to myself. My husband is a different story. But I’ll divide the batch into 2 instead of 3 any day!

I had these bars (made with chocolate instead of peppermint– which I’ll be getting to one of these days) at my brother’s wedding in April. And I have been dying for the recipe for months now. So when we visited his in-laws during our recent Utah trip, I jumped at the chance to learn to make them myself! Peppermint Crumble Bars are fabulous and I highly recommend adding them to your Christmas Cookie line up this year!

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Peppermint Crumble Bars


  • 2 cups flour
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 cups white chocolate peppermint candy (like Andes peppermint bits)
  • 1 - 14 oz can sweetened condensed milk


  1. Preheat oven to 350º.
  2. Use a pastry cutter or a fork to cut the butter, sugar, and flour together until crumbly.
  3. Press a little more than half of the crumble mixture into the bottom of a 9x13 lined baking dish.
  4. In a medium saucepan over low heat, mix 1 cup of the white chocolate peppermint candy and the sweetened condensed milk until smooth. Pour over the crumb crust in the dish.
  5. Sprinkle the remaining crumble and white chocolate peppermint candy evenly over top.
  6. Bake for 20 minutes or until edges begin to just barely brown.
  7. Let cool completely before cutting into bars.

*If you can’t find white chocolate peppermint candy, you can substitute white chocolate (cup for cup) and crushed up peppermint candy (as much or as little as you’d like).

*The ingredients called for in the crumble portion of the recipe are an approximation. You can make more crumble topping depending on your taste! I like a thicker crust and more crumble on top, so I use 3 cups flour, 1 1/2 cups butter, and 3/4 cup sugar for mine. Expect a longer baking time if you make this adjustment.

*The ingredients for the filling can also be adjusted if you’d like to have a little more filling. I’ve eaten it both according to these direction and when the filling has been doubled. They’re both good– just know that if you double the filling, it’s gooey (which is delicious, just might not package as neatly).

My friend Dorothy over at Crazy For Crust is the queen of crumble! Check out this Apple Crumble Pie that inspired her blog!

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39 thoughts on “Peppermint Crumble Bars Recipe”

  1. I hope I get to see Emma this Christmas, too! I’m looking forward to meeting you SO much, and I know Dorothy is, too ๐Ÿ™‚ we’ll get along famously!!
    Emma is too adorable. I’m glad you lucked out with such a beautiful, inquisitive and funny kidlet. She’s growing in her mama’s footsteps, that’s for sure!

    Oh, and don’t think I forgot about these bars. Ohhhh buddy. Ever since I saw ’em on Instagram I’ve been drooling and swooning. LOVE THEM.

  2. Being a mommy is the best, isn’t it? Okay, I’m totally loving these bars–and too funny–I made a peppermint bar with Andes mints today also. ๐Ÿ™‚ I am IN LOVE with your pictures, Ashton–gorgeous! I hope you have a wonderful holiday.

  3. What a yummy looking bar…I am all about the peppermint these days! And your little girlie sounds so stinking adorable…love how much you love her! She is so blessed to have you with her all day long:-) Have a wonderful weekend with your family!!!

  4. Thank you so much for this recipe! Mine is in the oven right now,and they smell and look amazing! This is a test run on my hubby and little ladies before a school pot luck next week! I can tell that this batch will have no chance! I love how festive they look and taste! Thank you! Happy December! ๐Ÿ™‚

  5. Ashton, you are so blessed, I hated when my last one outgrew the cute chubby stage but there are new adventures to look forward to like teenage tantrums (take away electronics) Not liking the clothes in the closest (tell them to go naked then) Girl time getting nails done (just because you need girl time) Having your taller than you son walk up behind you and give you a hug, just because.
    These bars sound fabulous and I see them in my very near future!

  6. Did you use your ‘extra’ amounts of ingredients for the cookies in the pictures? These look / sound fabulous, and I’d like to get the best results the first time! Thanks!

    • I doubled the crumble and baked it in a 9×9 dish for this particular batch– but the baking time was super long, like an hour! If you don’t mind the time, you can do it that way. But really– I like them both thin and thick ๐Ÿ™‚

  7. I made these and i must first say they are absolutely delicious! I was disappointed at the amount of ooozing the center layer did. I was thinking I should cut the amount of condensed milk to thicken that layer up a bit. But, I ate them slowly and over the course of the week+ the goo was better absorbed into the crust which made them easy to eat. I do wonder how I might thicken it, but will at least make them several days ahead next time. That you so much for this recipe! It is wonderful!

  8. This looks soooo good!! Thx for sharing the recipe…thx even more for sharing your comments on motherhood. I feel exactly the same about my 4 kiddos (aged14 to 6). They make my world complete along with their Dad. I tell them Mommy’s get paid in hugs, so please keep them coming! ๐Ÿ™‚

  9. Made these once…so good. Making them today for a cookie exchange. Also doing a batch with the Andes creme def menthe baking chips and a chocolate crumb.

  10. Mine tasted good but I think I must have cooked them too long or something. I lined my pan with wax paper and the wax paper wouldn’t come off the sides. I had to cut the sides off at the edge to get rid of the paper. Also my topping all melted and I am wondering how to make the pepermint stuff not melt. They still tasted great once I got rid of the wax paper.

  11. Can you line the pan with something other than parchment paper? Do you need to spray the parchment? Or just spray a pan?

    I think you should put the amounts you use in your recipe.

    • I wouldn’t suggest using anything other than parchment paper, it by far works the best. But you could give foil a try, just be sure to grease really well. And I always line the pan and then lightly spray it as well.

      What amounts are you wanting me to add? The amount of parchment paper and cooking spray??

      • I used aluminum foil and no spray or grease. The edges stuck a little, but did not mess up the bars. I cut some of the edges off because they look prettier that way. (and then I could eat the edges ;))
        I used your recommended amounts for a thicker crust/crumble and they turned out great! Made 3 pans to take to a cookie exchange. They look pretty and taste delicious! Thank you for the recipe!

  12. I made these for Bunco and they were a big hit. My daughter lived them so much that she wants me to make them instead of birthday cake!

  13. I just made these. They are yummy!! The only issue is that the bits on top melted. I’m bringing these to church tomorrow and don’t want people to think they are strawberry bars so I crushed up a candy cane and sprinkled some on top so you can see the cane.
    I used parchment paper and no spray. It worked fine that way. There was oozing on top like someone else mentioned. Since the bits melted, I am thinking that maybe instead of putting them on top before baking, maybe just bake the bars without them, and then as soon as it comes out of the oven then put the bits on.
    I think these would be good with chocolate chips or Andes Candes (chocolate mint) or other types of candy.


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