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Crispy Peppermint Bark Blondies: Best 15-Min Holiday Treat

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A quick and festive holiday dessert featuring chewy blondie batter studded with crunchy peppermint bark and white chocolate chips. Perfect for last-minute gatherings or gifting.

Ingredients

Scale
  • 1 box (15-16 oz) blondie mix
  • 1 cup peppermint bark, chopped
  • ½ cup white chocolate chips
  • ½ cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Flaky sea salt, optional for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the long sides.
  2. Melt the unsalted butter in a microwave-safe bowl or saucepan. Let it cool for a minute.
  3. In a large mixing bowl, whisk the melted butter and eggs together until well combined. Add vanilla extract and whisk again.
  4. Pour in the blondie mix and stir with a spatula until just combined. Do not overmix.
  5. Chop the peppermint bark into rough, bite-sized pieces (about ½ inch).
  6. Gently fold the chopped peppermint bark and white chocolate chips into the batter.
  7. Spread the batter evenly into the prepared pan.
  8. Bake for 20-25 minutes, until edges are golden brown and slightly crispy, but the center still looks slightly soft.
  9. Let the blondies cool in the pan for at least 10 minutes, then lift out using the parchment sling and transfer to a wire rack to cool completely before slicing.

Notes

Do not overbake as blondies continue to cook on the hot pan. Room temperature eggs help prevent the butter from seizing. For extra crispy edges, bake for an additional 2-3 minutes. If you don’t have peppermint bark, crushed candy canes can be used as a substitute.

Nutrition

Keywords: peppermint bark blondies, holiday dessert, quick baking, Christmas treats, blondie recipe, easy dessert, festive baking

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