If you’re looking for a decadent, festive treat that’s quick to make and impossible to resist, this Chocolate Peppermint Delight with Crunchy Base is your dream dessert. Featuring a no-bake chocolate biscuit crust, silky peppermint-infused ganache, and a sparkling sprinkle of peppermint candy, this dessert is the perfect blend of rich, refreshing, and crunchy.

Whether it’s for a holiday table, a party platter, or simply a sweet moment with a cup of coffee, these peppermint chocolate bars are a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

• No baking required – All you need is a fridge and a bit of patience while it sets.
• Festive flavors – Chocolate and peppermint are a classic combination that screams holiday cheer.
• Great for gifting or gatherings – Cut into squares or bars, these make beautiful edible gifts or easy party desserts.
• Customizable – You can tweak the nuts, chocolate type, or candy topping to suit your preferences.

Who Is This Recipe For?

This Chocolate Peppermint Delight is ideal for:

• Busy bakers who want a stunning dessert without turning on the oven.
• Holiday hosts looking for a make-ahead dessert to impress guests.
• Chocolate lovers who want a little extra crunch and a refreshing mint twist.
• Kids and adults alike, thanks to its fun texture, nostalgic candy topping, and luxurious flavor.

Ingredients Breakdown

For the Base:

• 200 g crushed chocolate biscuits (Oreos, chocolate graham crackers, or digestives)
• 100 g melted butter
• 50 g chopped nuts (almonds, hazelnuts, pecans, or your favorite mix)

For the Filling:

• 200 ml fresh cream (heavy cream/whipping cream)
• 200 g dark chocolate, chopped (use good quality for best flavor)
• 1 tsp peppermint extract

For the Topping:

• Chopped peppermint candy (like candy canes, mint crisps, or peppermint bark)

Equipment You’ll Need

• 8×8-inch (or similar size) square or rectangular slice tin
• Baking paper
• Mixing bowls
• Saucepan
• Spatula or offset knife
• Knife for slicing
• Airtight container for storing

Step-by-Step Instructions

1. Prepare the Base

Line your tin with baking paper, making sure it overhangs the sides for easy removal.

In a bowl, mix:

• Crushed chocolate biscuits
• Melted butter
• Chopped nuts

Stir until everything is well combined and the texture is like wet sand. Press this mixture firmly into the bottom of the tin with the back of a spoon or spatula. Aim for an even, compact layer.

Refrigerate for 15–20 minutes to help it firm up while you prepare the filling.

2. Make the Chocolate Peppermint Filling

In a small saucepan, heat the cream gently over medium heat. Once it starts to simmer (not boil), remove it from the heat.

Add the chopped dark chocolate to the hot cream and let it sit for 1–2 minutes. Then stir until smooth and glossy.

Stir in the peppermint extract. Taste and adjust slightly if you prefer a stronger mint flavor.

3. Assemble the Bars

Pour the mint chocolate filling over the chilled base. Use a spatula or the back of a spoon to spread it evenly across the surface.

Sprinkle chopped peppermint candies on top while the chocolate is still soft. Gently press the candy into the surface to ensure it sticks once chilled.

4. Chill to Set

Refrigerate for at least 4 hours, or ideally overnight, until the filling is firm and fully set.

Once set, lift the dessert out of the tin using the baking paper, then cut into squares or bars with a sharp knife.

Tip: Warm your knife in hot water and dry it between cuts for clean edges.

Tips & Variations

Chocolate Choices:

• Use semi-sweet chocolate for a milder flavor, or milk chocolate for a creamier result.
• For a richer dessert, add a tablespoon of butter to the ganache.

Nut-Free Option:

• Skip the nuts entirely or substitute with crushed rice cereal or extra biscuits for crunch.

Topping Ideas:

• Crushed chocolate-coated mints like After Eights or Andes Mints
• A dusting of cocoa powder or powdered sugar for an elegant look
• Swirls of white chocolate drizzle for contrast

Add a Crunchy Layer:

• Add a thin layer of crushed peppermint bark between the base and filling for extra texture.

How to Store

Refrigerator: Store in an airtight container for up to 7 days. These bars keep their texture well and stay fresh-tasting.

Freezer: Freeze in a single layer, then transfer to a sealed container for up to 2 months. Defrost in the fridge overnight before serving.

Note: The candy topping may get sticky in humid conditions, so store in a cool, dry place.

Serving Suggestions

• Pair with a cup of hot cocoa or coffee for the ultimate cozy dessert moment.
• Serve alongside vanilla or mint ice cream for a plated dessert presentation.
• Wrap pieces in festive cellophane for charming edible gifts during the holidays.

FAQs

Can I make this with white chocolate instead?

Yes! White chocolate works beautifully with peppermint. Just reduce the peppermint extract slightly, as white chocolate is milder and sweeter.

How do I crush the biscuits and candy?

Use a food processor for fine crumbs, or place them in a sealed bag and crush with a rolling pin for a more rustic texture.

Can I make this ahead of time?

Absolutely. It’s best made at least a day in advance, giving it plenty of time to chill and set properly.

What if I don’t have peppermint candy?

Try mint chocolate chips, crushed mint cookies, or even a sprinkle of crushed candy canes from holiday leftovers.

Final Thoughts

This Chocolate Peppermint Delight with Crunchy Base is proof that incredible desserts don’t need to be complicated. It’s rich, refreshing, and delightfully crunchy—all the textures and flavors you want in one satisfying bite.

Ideal for the holidays, dinner parties, bake sales, or a cozy night in, this peppermint bar is a no-fuss favorite that always wows.

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