The holidays are all about family, and nothing brings all the generations together like food! In “Homespun Holidays” we explore recipes perfect for new family traditions, shareable plates for your next holiday get-together, and small-batch desserts and sides for more intimate gatherings. These Peppermint Bark Brownies — made with Harry & David peppermint bark and look like peppermint bark, too — are the perfect Christmas dessert for your next holiday party or family gathering.

Peppermint is a go-to flavor during Christmastime, and there are so many creative ways to cook with it. From peppermint hot chocolate to peppermint bark cookies, and our new favorite this year: peppermint brownies. Are you drooling yet?

These brownies not only look like Harry & David’s peppermint bark, they also use the bark as a special ingredient in the brownie mix and the frosting. To start, mix chopped peppermint bark into the brownie base, then add peppermint extract into both the brownie base and the frosting top. For a final touch, even more chopped peppermint bark gets sprinkled over it all at the end.

These brownies are a full-on peppermint party. They’re perfect to snack on throughout the season, bring to a holiday gathering as a hostess gift, or leave out for Santa (if they last that long). Happy holidays, and merry baking!

Peppermint Bark Brownies

5 from 1 vote


For the brownies

  • 1 cup Harry & David peppermint bark (chopped)
  • 1 cup semisweet chocolate (chopped or use chocolate chips)
  • 1 stick unsalted butter (cut into quarters)
  • 3 tablespoons cocoa powder
  • 3 large eggs
  • 1 ¼ cups sugar
  • ½ teaspoon peppermint extract
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup all-purpose flour

For the frosting

  • Harry & David peppermint bark (chopped)
  • 2 sticks butter (softened)
  • 1 ½ cups powdered sugar
  • ½ teaspoon peppermint extract
  • 1 ½ cups White chocolate chips (melted and cooled slightly)
  • Pinch kosher salt


  • Preheat oven to 350° F and grease an 8×8 nonstick pan with butter and set aside.
  • In a double boiler over low heat, melt chocolate chips and butter, stirring occasionally. Whisk in the cocoa.
  • In a stand mixer with the paddle attachment, beat together eggs and sugar at medium-high speed.
  • Reduce mixer speed to low and add vanilla and salt until combined.
  • Keep mixer on low and slowly pour the melted chocolate mixture into the egg mixture.
  • Pour in the flour with a wooden spoon and mix until just combined.
  • Add chopped peppermint bark. Mix until it’s in evenly.
  • Pour the batter into the prepared pan, spreading it into the corners and leveling the top with a rubber spatula.
  • Bake 30 to 35 minutes, or until the top is shiny and a toothpick inserted into the center comes out clean. Do not overbake.
  • Set aside to cool.
  • While the brownies cool, start on the frosting:
  • In a large bowl, whisk butter, sugar, and peppermint extract until light and airy.
  • Add melted and cooled slightly white chocolate and salt and beat until smooth.
  • Spread frosting over the cooled brownies.
  • Sprinkle the top with chopped peppermint bark.


Course: Dessert
Cuisine: American
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Micaela May is the Social Media Manager for Harry & David and loves getting to share her passion for cooking with our fans. She is a Southern Oregon local who grew up playing on her grandma's farm, which just so happened to border a Harry & David pear orchard. When she's not at work, Micaela loves going for runs in the beautiful Rogue Valley with her golden retriever, Winston.

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