There’s just something magical about waking up on Christmas morning, grabbing a cup of cocoa, and sneaking a peppermint bar from the fridge before anyone else is up.
These No Bake Peppermint Bars are creamy, minty, and layered with festive joy—without needing to turn on the oven.
The mix of crushed Oreos, peppermint extract, and white chocolate is so smooth and cool, it tastes like winter in dessert form.
And the best part? You can make these ahead of time while watching Christmas movies in your PJs.
Why I Love This Recipe
This recipe brings back cozy memories of snowy mornings, classic Christmas movies on loop, and the smell of peppermint filling the kitchen. It’s quick, easy, and doesn’t require baking, which leaves more time for gift wrapping (or unwrapping).
- No oven needed—perfect for busy holidays
- Only takes 20 minutes to make
- Can be made a day ahead
- Freezer-friendly and super festive
Servings & Time
Servings: 12 bars
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
What You’ll Need
- 24 Oreo cookies, crushed into fine crumbs
- 6 tablespoons unsalted butter, melted
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon peppermint extract
- 8 oz cream cheese, softened
- 1½ cups white chocolate chips, melted
- ½ cup crushed candy canes (for topping)
- Extra melted white chocolate (optional for drizzle)
Pro Tips
- Use room temp cream cheese so your filling is smooth, not lumpy.
- Don’t skip lining the pan—it makes lifting the bars out clean and easy.
- Crush candy canes right before topping so they stay crisp and don’t melt.
- Use a food processor for perfect Oreo crumbs.
- Chill bars at least 2 hours, but overnight is even better.
Tools Required
- 8×8-inch square pan
- Parchment paper
- Mixing bowls
- Electric hand mixer
- Rubber spatula
- Measuring cups & spoons
Substitutions and Variations
- Swap Oreos for chocolate graham crackers if needed
- Use peppermint candies instead of candy canes
- Add red or green food coloring to the filling for extra holiday color
- Swap white chocolate with dark chocolate for a richer version
Make Ahead Tips
Make these bars 1–2 days ahead. Just cover and keep in the fridge until ready to serve. You can also freeze the whole pan, then slice and serve when ready.
Instructions
Step 1: Make the crust
Mix the crushed 24 Oreo cookies with 6 tablespoons of melted unsalted butter until it looks like wet sand, then press the mixture firmly into a parchment-lined 8×8 pan to form the crust and set aside.
Step 2: Make the peppermint filling
Beat 8 oz softened cream cheese until smooth, then mix in 2 cups powdered sugar, 2 tablespoons heavy cream, and 1 teaspoon peppermint extract until the filling turns thick, fluffy, and well combined.
Step 3: Spread the filling over the crust
Spoon the peppermint filling over the Oreo crust and gently spread it into an even layer using a rubber spatula.
Step 4: Melt the white chocolate
Microwave 1½ cups white chocolate chips in 20-second bursts, stirring between each, until fully melted and creamy.
Step 5: Pour and spread the chocolate layer
Pour the melted white chocolate over the peppermint filling layer. Use a clean spatula to spread it evenly across the top.
Step 6: Top with crushed candy canes
Sprinkle ½ cup crushed candy canes evenly over the soft white chocolate while it’s still warm and press lightly so they stick.
Step 7: Chill the bars
Refrigerate the pan for at least 2 hours, or until fully set. Then lift out the parchment and cut into 12 squares.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze them—just wrap tightly and thaw before serving.
Why This Recipe Works (Quick Science)
- Oreo crust: Butter binds the cookie crumbs and hardens when chilled, giving a firm base.
- Cream cheese + powdered sugar: Cream cheese adds tang and body; powdered sugar dissolves smoothly without graininess.
- Peppermint extract: Just a little gives a cooling flavor without overpowering.
- White chocolate: Acts like a top “seal” that keeps everything fresh and adds rich sweetness.
Common Mistakes
- Not chilling long enough: Bars will fall apart when slicing.
- Using cold cream cheese: Makes the filling lumpy and hard to spread.
- Overheating chocolate: White chocolate burns fast—short bursts only!
- Skipping parchment: Makes it really hard to get clean bars out.
What to Serve With
- Hot cocoa with whipped cream
- A fresh fruit platter
- Peppermint mocha coffee
- Cinnamon rolls or sausage breakfast casserole for a full spread
FAQ
Can I use low-fat cream cheese?
Full-fat works best for structure, but low-fat is okay—just expect a softer filling.
Can I make these without peppermint?
Yes, try vanilla or almond extract instead.
What’s the best way to crush the candy canes?
Use a zip bag and rolling pin, or pulse gently in a food processor.
Can I use store-bought white chocolate bark instead of chips?
Yes, just melt and pour the same way.
Final Thoughts
These No Bake Peppermint Bars are the perfect sweet treat to kick off your Christmas morning with something cool, creamy, and a little crunchy. They come together fast and look so pretty on the plate. Give them a try this season, and when you do, leave a comment and let me know how they turned out—or what twist you added!
