These bars are so easy to make and will delight anyone with their festive appearance and ooey, gooey goodness. Chocolate and peppermint are perfect partners and it's never been more obvious than in these tasty bars.
The bars can be made gluten-free or with gluten and instructions for both are included in the recipe.
Servings 302-1/2 inch by 1-1/2 bars or 51 1-1/2 inch by 1-1/2 inch bars
Author Toni Dash
2cupsgluten-free Chocolate Cookie Crumbs(I used Pamela’s Products Extreme Chocolate Mini Cookies, ground in a food processor) or 1 ½ cups regular Chocolate Cookie crumbs if not gluten-free
½cupUnsalted Butter, melted
1 14-ouncecan Sweetened Evaporated Milk
1cupHoliday Semi-Sweet Chocolate Chips(red, green and chocolate)
1cupMilk Chocolate Holiday red and green M&M’s
1cupDark Chocolate Mint green M&M’s
4standard size Candy Canes, smashed with a rolling pin
Butter or spray with non-stick spray a 9-inch by 13-inch baking pan. Preheat the oven to 325 degrees.
In a medium mixing bowl combine cookie crumbs with the melted butter. Mix well and spoon into the prepared baking pan. Press down into pan to form a crust.
Drizzle half of the sweetened evaporated milk over the cookie crumb crust and smooth out with the back of a spoon.
In a large mixing bowl, combine the chocolate chips, M&M’s, and marshmallows. Toss to fully combine. Distribute evenly over the crust.
Drizzle the remaining sweetened evaporated milk over the entire mixture in the baking pan. Evenly distribute the smashed candy canes over the top.
Bake the bars for 25-30 minutes until the marshmallows and condensed milk begin to turn golden. Remove from the oven and allow to cool fully before slicing. Tip: after the bars cool to room temperature, put them in the refrigerator to chill before cutting. This allows firm bars to be cut.