These Peppermint Chocolate Chip Blondies combine rich, chewy blondies with smooth white chocolate fudge centers and a crunchy peppermint coating. Each bite mixes creamy chocolate, a hit of peppermint flavor, and a seasonal candy crunch. This easy peppermint dessert makes a fun twist on peppermint brownies, peppermint bark desserts, or peppermint cheesecake brownies, and it fits right into a tray of holiday blondies or Christmas cookie bar recipes.
Ingredient Choices That Shape This Recipe
The white chocolate chips give creaminess and structure. Choose a brand with real cocoa butter for smoother melting. The condensed milk provides sweetness and body, no extra sugar needed.
Unsalted butter controls the salt level and helps emulsify the mixture. A quarter teaspoon of salt deepens the flavor, and a blend of peppermint and vanilla gives the right holiday balance.
The candy canes need to be finely crushed. Larger chunks fall off, but too fine and they lose crunch. A food processor helps. You can also use a rolling pin and plastic bag, though expect more uneven pieces.
These flavors pair especially well with other chocolate peppermint recipes. Try serving alongside Candy Cane Brownie Bites or Candy Cane Chocolate Mousse Cups for a full holiday dessert spread.
What to Watch For While Making It
The fudge should be fully melted and glossy before removing from heat. Grainy texture means the chocolate overheated or wasn’t stirred enough. Work on low heat and stir continuously.
After two hours of chilling, the fudge should slice cleanly. If it’s still soft or sticky, let it chill another 30 minutes. Rolling into balls gets easier if your hands are slightly buttered or dusted with powdered sugar.
When rolling in peppermint, press gently so the coating sticks. Don’t overhandle or the balls will soften.
Common Problems and How to Fix Them
Fudge too soft? Chill longer. Still sticky after chilling? Use a small amount of powdered sugar on your hands.
Coating won’t stick? Press the candy into the fudge gently, and work with firm, cold fudge balls.
Fudge won’t set? Recheck your chocolate to condensed milk ratio. Too much liquid or overheating can cause this. Stick to the listed quantities and avoid substitutions in the base mixture.
Ways to Change This Recipe
For a darker peppermint brownie twist, swap half the white chips with milk chocolate. For a festive swirl, stir in crushed peppermint before the fudge sets.
Want color contrast? Dip half the ball in dark chocolate before rolling in candy cane.
For a milder peppermint flavor, reduce the extract to 1/4 teaspoon and increase the vanilla slightly. You can also add a pinch of espresso powder for depth without bitterness.
How to Store and Keep the Texture Right
Refrigerate snowballs in an airtight container for up to one week. Layer them between parchment to prevent sticking. These also freeze well. Freeze on a tray, then transfer to a bag for longer storage. Thaw in the fridge.
The peppermint coating stays crisp for several days, but may soften if stored in a humid spot. Avoid leaving them out at room temperature for too long.
Helpful Tips from My Kitchen
Use a silicone spatula to scrape and spread the fudge. It gives a smoother surface than a spoon.
Line the tray with parchment that extends over the edges. It helps lift the whole block for easier cutting.
Chill twice. Once before rolling, once after coating. That second chill locks everything in place.
If your candy canes clump in the bowl, sift lightly to break up the bigger pieces.
How to Serve These Peppermint Blondies
Serve them on a cookie platter with other peppermint recipes. Tuck a few into gift boxes or holiday cookie tins.
Stack them in clear jars for edible gifts. Add a few to a dessert board alongside truffles and bark.
Offer them with hot cocoa at a winter party.
Save This Recipe and Join the Conversation
Pin these Peppermint Chocolate Chip Blondies to your holiday dessert board so you have them ready when the baking urge hits. Have you tried them? Leave a comment and let us know what you added, changed, or paired them with.
Candy Cane Fudge Snowballs
Soft and chewy Peppermint Chocolate Chip Blondies bring together rich blondies, crushed peppermint candy, and melty chocolate chips in every bite. This easy blondies recipe is a fun alternative to traditional peppermint brownies or peppermint bark desserts. With their festive flavor and simple prep, these bars work well for cookie exchanges, dessert platters, or last-minute holiday baking. Ideal for fans of peppermint dessert, chocolate peppermint, and anything sweet with a seasonal crunch. A cozy, satisfying treat for peppermint lovers and brownie fans alike.
Ingredients
- FOR THE FUDGE CENTER
- 2 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- FOR THE COATING
- 1 cup crushed candy canes
Instructions
- PREPARE THE PAN: Line an 8x8-inch square pan with parchment paper, making sure the paper extends slightly over the edges for easy removal later.
- HEAT THE FUDGE MIXTURE: In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, butter, and salt. Stir continuously until the chips are melted and the mixture is completely smooth.
- ADD FLAVORINGS: Remove the pan from the heat. Stir in the vanilla extract and peppermint extract until fully incorporated.
- CHILL THE FUDGE: Pour the fudge mixture into the prepared pan. Use a spatula to smooth the surface evenly. Refrigerate for 2 hours or until the fudge is firm enough to shape.
- SHAPE THE BALLS: Once set, use a small cookie scoop or spoon to portion out 1-inch pieces. Roll each piece between your palms to form smooth balls. If the fudge is sticky, coat your hands with a small amount of powdered sugar or butter.
- PREPARE THE COATING: Place the crushed candy canes in a shallow bowl. Roll each fudge ball in the crushed candy canes, pressing lightly so the peppermint bits adhere well.
- FINAL CHILL: Transfer the coated fudge balls to a parchment-lined tray. Refrigerate for another 30 minutes to help them firm up and hold their shape.
Notes
Store snowballs in an airtight container in the refrigerator for up to 1 week. For a finer texture, crush candy canes in a food processor instead of by hand.
Nutrition Information
Yield
30Serving Size
1Amount Per Serving Calories 132Total Fat 5gSaturated Fat 3gUnsaturated Fat 2gCholesterol 6mgSodium 42mgCarbohydrates 18gFiber 1gSugar 14gProtein 2g
