Candy Cane Cookie Dough Bars are a delightful treat that combines the classic flavors of festive candy canes with rich cookie dough. These bars are perfect for holiday gatherings, cookie swaps, or simply indulging yourself. With a chocolate cookie crust, a creamy cookie dough layer, and a fluffy buttercream frosting, they are both visually appealing and delicious. Plus, they’re easy to make, so you won’t spend too much time in the kitchen.
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Super Easy to Make
- Perfect for Holiday Celebrations
- Delicious Layers of Flavor
- Great for Sharing with Friends
Time Breakdown
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Total Time: 50 minutes
Ingredients List:
- 26 Oreo Cookies
- 4 Tbsp unsalted butter (melted)
- 1 1/2 sticks unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 1/4 tsp salt
- 1/2 cup crushed candy canes (about 6 regular-sized candy canes, divided)
- 2 cups all-purpose flour (see note about baking)
- 6 Tbsp whole milk
- Sprinkles (for topping if desired)
- 4 Tbsp unsalted butter (room temperature)
- 1 cup confectioners’ sugar
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1/8 tsp salt
How to make Step-by-Step
1. Chocolate Cookie Crust
Start by crushing the Oreo cookies in a food processor or by placing them in a zip-top bag and crushing them with a rolling pin. Mix the crushed cookie with melted butter until well combined. Press this mixture firmly into the bottom of a lined baking dish and chill it in the refrigerator while you prepare the next layer.
2. Candy Cane Cookie Dough
In a large bowl, cream together the room temperature butter and granulated sugar until light and fluffy. Add the vanilla extract, peppermint extract, and salt, mixing until fully combined. Gradually stir in the flour, then the milk, mixing until smooth. Fold in the crushed candy canes, reserving some for the topping. Spread this cookie dough evenly over the chilled cookie crust.
3. Buttercream Frosting
In another bowl, beat together the room temperature butter and confectioners’ sugar until creamy. Add the peppermint extract and vanilla extract, mixing until smooth. You can add a splash of milk if it’s too thick. Spread the frosting evenly over the cookie dough layer and sprinkle with extra candy canes and sprinkles if desired. Chill again for about 30 minutes before cutting into bars.
Serving Suggestions
These Candy Cane Cookie Dough Bars are perfect as a festive dessert after dinner or as a sweet treat during a holiday party. Serve them with a cozy cup of hot cocoa or a glass of milk for a complete festive experience.
Storage Tips
- Store in an airtight container in the refrigerator.
- Bars can be kept for up to a week.
- Freeze for longer storage, up to three months.
- Allow to thaw in the fridge before serving if frozen.
Tips for Success
- Use room temperature butter for easy mixing.
- Don’t overmix the flour into the dough.
- Press the cookie crust firmly to prevent crumbling.
- Customize with your favorite holiday sprinkles.
Variations to Try
- Substitute crushed Oreos with Graham crackers for a different crust.
- Add chocolate chips to the cookie dough for an extra treat.
- Use white chocolate frosting instead of traditional buttercream.
FAQs
Can I make these cookie bars ahead of time?
Yes, they can be prepared a day in advance and refrigerated.Can I swap butter for a vegan alternative?
Yes, you can use plant-based butter for a vegan version.What can I use instead of candy canes?
Consider using crushed peppermint candies or chocolate mints.How do I cut the bars neatly?
Clean your knife with hot water between cuts for cleaner slices.
Closing Notes
Candy Cane Cookie Dough Bars are not just delicious but also a festive way to enjoy holiday flavors. They’re quick to assemble and absolutely perfect for any holiday occasion. With their sweet layers and delightful crunch from the candy canes, you’re bound to impress everyone who tries them. So gather your ingredients, and enjoy making these delightful bars that are a sweet celebration of the season!
Candy Cane Cookie Dough Bars
Ingredients
For the Chocolate Cookie Crust
- 26 cookies 26 Oreo Cookies
- 4 Tbsp unsalted butter (melted)
For the Candy Cane Cookie Dough
- 1.5 sticks unsalted butter (room temperature) Softened to room temperature.
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 1/4 tsp salt
- 1/2 cup crushed candy canes (about 6 regular-sized candy canes, divided) Reserve some for topping.
- 2 cups all-purpose flour See note about baking.
- 6 Tbsp whole milk
For the Buttercream Frosting
- 4 Tbsp unsalted butter (room temperature) Softened to room temperature.
- 1 cup confectioners’ sugar
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1/8 tsp salt
For Topping
- Sprinkles Optional for topping.
Instructions
Chocolate Cookie Crust
- Start by crushing the Oreo cookies in a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
- Mix the crushed cookie with melted butter until well combined.
- Press this mixture firmly into the bottom of a lined baking dish and chill it in the refrigerator while you prepare the next layer.
Candy Cane Cookie Dough
- In a large bowl, cream together the room temperature butter and granulated sugar until light and fluffy.
- Add the vanilla extract, peppermint extract, and salt, mixing until fully combined.
- Gradually stir in the flour, then the milk, mixing until smooth.
- Fold in the crushed candy canes, reserving some for the topping.
- Spread this cookie dough evenly over the chilled cookie crust.
Buttercream Frosting
- In another bowl, beat together the room temperature butter and confectioners’ sugar until creamy.
- Add the peppermint extract and vanilla extract, mixing until smooth.
- You can add a splash of milk if it’s too thick.
- Spread the frosting evenly over the cookie dough layer and sprinkle with extra candy canes and sprinkles if desired.
- Chill again for about 30 minutes before cutting into bars.
