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Peppermint Bark Chocolate Steusel Bars- with candy canes

Peppermint Bark Chocolate Streusel Bars

Peppermint Bark Chocolate Streusel Bars have a minty cheesecake layer sandwiched between melt in your mouth chocolate crust and top! Make a batch to share with your neighbors!
Course Cookies, Dessert, Holidays
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 24 bars
Author Amy


  • 1 3/4 c. Bob's Red Mill all-purpose flour
  • 1 1/2 c. powdered sugar
  • 1/2 c. unsweetened cocoa
  • 1 c. cold butter
  • 8 oz. cream cheese room temperature
  • 1 14 oz. can sweetened condensed milk
  • 1 egg room temperature
  • 1/2 tsp. peppermint extract
  • 1 c white chocolate chips
  • 6 candy canes coarsely crushed


  • Preheat oven to 350 degrees. Line a 9" x 13" baking pan with aluminum foil. Spray foil with nonstick baking spray.
  • In the bowl of an electric mixure combine flour, sugar, and cocoa. Cut in butter. Mixture will be crumbly. Reserve 2 cups of the mixture and set aside. Press the remaining crumbs in the bottom of the prepared baking pan. Bake for 15 minutes.
  • While crust is baking in a large mixing bowl beat cream cheese until it's smooth. While mixer is going gradually add in sweetened condensed milk. Add egg and peppermint extract.
  • Pour cream cheese mixture over baked crust. Sprinkle white chocolate chips and crushed candy canes over cream cheese mixture.
  • Gently sprinkle the remaining chocolate mixture over the cream cheese layer. Gently press. Bake for 25 more minutes.
  • Cool until the bars are room temperature. Then chill. Cut into bars. Store leftovers in the refrigerator.