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Decadent Peppermint Mocha Fudge Bars: Easy Holiday Treat

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These Decadent Peppermint Mocha Fudge Bars are dense, fudgy, and rich with a balanced mocha flavor and a crunchy peppermint topping. Perfect for holiday gatherings or any time you crave a chocolate fix.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (40g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 tablespoon instant espresso powder
  • 1/4 teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/2 cup (85g) white chocolate chips
  • 1 teaspoon coconut oil or vegetable shortening
  • 1/4 cup crushed peppermint candy canes (about 4 standard candy canes)
  • Optional: flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment.
  2. In a large microwave-safe bowl, melt the butter in 30-second bursts. Stir in the instant espresso powder until dissolved. Let cool for 2 minutes.
  3. Whisk in the sugar and vanilla extract until well combined, about 30 seconds.
  4. Add the eggs one at a time, whisking well after each addition until the batter is thick and glossy.
  5. In a separate bowl, whisk together the flour, cocoa powder, and salt. Fold into the wet mixture with a rubber spatula until just combined.
  6. Fold in the semi-sweet chocolate chips. Reserve about 2 tablespoons to sprinkle on top if desired.
  7. Pour the batter into the prepared pan and spread evenly. Bake for 22-26 minutes, until the edges are set and a toothpick inserted near the center comes out with moist crumbs.
  8. Cool the pan on a wire rack for 30 minutes, then refrigerate for 30 minutes until firm.
  9. For the topping, place white chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until smooth.
  10. Lift the fudge block out of the pan using the parchment overhang. Drizzle or spread the melted white chocolate over the top. Immediately sprinkle with crushed peppermint candy canes and flaky sea salt if using. Let set for 15 minutes at room temperature or 10 minutes in the fridge.
  11. Slice into 16 squares using a sharp knife, wiping the blade clean between cuts.

Notes

Don’t skip the chill step—it makes slicing much easier. For clean cuts, use a hot knife. The coffee flavor deepens after a day in the fridge. For a gluten-free version, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: peppermint mocha fudge bars, holiday brownies, fudgy brownies, peppermint chocolate bars, easy holiday dessert

Find it online: https://spoonluma.com/decadent-peppermint-mocha-fudge-bars-easy-holiday-treat/