These White Chocolate Peppermint Pretzel Cookie Bars are thick, buttery, chewy, and packed with everything that makes a holiday dessert irresistible. Each bite has creamy white chocolate chips, crunchy pretzel pieces, and crushed candy canes for the perfect mix of sweet, salty, and peppermint flavor. If you enjoy White Chocolate Peppermint Pretzel Crisps, these Christmas cookie bars bring that same festive combination into a soft, bakery-style bar dessert. They are easy to slice, simple to serve, and ideal for cookie trays, holiday parties, neighbor gifts, or a cozy night at home.
Cookie bars are a wonderful option when you want the flavor of homemade cookies without scooping and baking multiple batches. This recipe is adapted from White Chocolate Peppermint Cookies, but the dough is pressed into a 9×13 baking dish for a faster and more convenient treat. Crushed candy canes give these bars a classic Christmas look and taste, but round peppermint candies can also be used if candy canes are not available. That means peppermint lovers can make these white chocolate peppermint pretzel bars any time of year.
More Cookie Bars Perfect for Christmastime
- Monster Cookie Bars
- Salted Caramel Crush Bars
- Carmelitas
- Funfetti Swig Cookie Bars (Use Christmas sprinkles in place of rainbow sprinkles.)
- Chocolate Caramel Slice
- Hello Dolly Bars
Step-by-Step Photos for How to Make White Chocolate Peppermint Pretzel Cookie Bars
Frequently Asked Questions about How to Make White Chocolate Peppermint Pretzel Cookie Bars
How many candy canes equal 1/2 cup crushed candy canes?
For this recipe, 1/2 cup of crushed candy canes is usually about 20 mini candy canes or 8 regular-sized candy canes. The exact amount can vary depending on how finely they are crushed. If you like a stronger peppermint flavor or want extra color on top, you can add a little more. If you prefer a milder peppermint taste, use slightly less.
Can I use round peppermint candies instead of candy canes?
Yes. Round peppermint candies work well as a substitute for candy canes. They can be a little harder to crush, so place them in a sturdy bag and crush them carefully with a rolling pin or another heavy kitchen tool. This is also a helpful option when candy canes are out of season, making it possible to enjoy these peppermint cookie bars beyond the holidays.
What shape of pretzels works best?
Pretzel twists work very well in this recipe because they crush into nicely sized pieces and add a satisfying salty crunch. Pretzel sticks are also a good choice. Pretzel crisps are not recommended because they are wider and may not mix into the dough as evenly.
I don’t have peppermint extract. Can I use mint extract instead?
Mint extract is not recommended as a replacement for peppermint extract because it can give the bars a different flavor. If you do not have peppermint extract, you can leave it out. The crushed candy canes still provide plenty of peppermint flavor, and the bars will remain delicious and festive.
Can I use this recipe to make cookies?
For cookies, it is best to use the White Chocolate Peppermint Cookies recipe and add 1 cup of crushed pretzels to the dough when adding the white chocolate chips and crushed peppermint candy. That recipe is designed for individual cookies, while this one is made to bake evenly as cookie bars.
How should I store the bars?
Let the bars cool completely before storing them. Once cooled, cover the pan tightly with plastic wrap or transfer the bars to an airtight container. This helps keep the cookie bars soft, chewy, and fresh.
Baker’s Tools
- 9×13 Baking Dish
- Cooking Spray
- Measuring Cups
- Measuring Spoons
- Plastic Wrap
- Christmas Goody Bags
For the Peppermint Lovers
- 1 cup butter, softened
- 1 cup granulated sugar
- ¼ cup light brown sugar, lightly packed
- 2 eggs
- 1 tsp vanilla
- ¼ tsp peppermint extract (or two drops of peppermint essential oil, such as Doterra)
- 2½ cups + 2 tbsp all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt (If using unsalted butter, add 1 tsp salt.)
- 1½ cups white chocolate chips
- 1 cup crushed pretzels, plus more for garnish
- ½ cup crushed peppermint candy canes, plus more for garnish
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking dish with cooking spray and set it aside.
- In a stand mixer or a large mixing bowl with a hand mixer, cream the softened butter, granulated sugar, and brown sugar together for about 1 minute.
- Add the eggs, vanilla, and peppermint extract. Mix for 20 to 30 seconds, or until everything is fully combined.
- In a separate bowl, stir together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture and mix until a soft dough forms.
- Add the white chocolate chips, crushed pretzels, and crushed peppermint candy canes. Mix just until evenly distributed through the dough.
- Press the cookie dough evenly into the prepared 9×13 pan. If the dough is sticky, place a sandwich bag over your hand and lightly spray it with cooking spray before pressing the dough into place.
- If desired, press extra pretzel pieces and crushed candy canes into the top of the dough for a festive garnish.
- Bake at 350 degrees Fahrenheit for 20 to 25 minutes, or until the top and edges are lightly browned.
- Allow the bars to cool completely before cutting them into squares. Store covered with plastic wrap or in an airtight container.
- Enjoy!
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