Thick, buttery, chewy cookie bars studded with white chocolate chips, crunchy pretzel pieces, and crushed candy canes—these White Chocolate Peppermint Pretzel Cookie Bars are a seasonal favorite that’s simple to make and perfect for holiday baking. If you enjoy the sweet-and-salty combo of white chocolate and pretzel, these bars deliver that classic contrast with a festive peppermint finish. They bake up fast, slice cleanly, and travel well for gift-giving or cookie exchanges this Christmas season.
I often prefer baking bars over cookies because they require less hands-on time and fewer batches. This recipe is adapted from a white chocolate peppermint cookie base, converted into an easy 9×13 pan recipe. The bars call for crushed candy canes for a bright peppermint crunch, but you can also use round peppermint candies if that’s what you have. Because the peppermint pieces are what give the bars their seasonal character, you can make this dessert year-round by using peppermint candies instead of seasonal candy canes.
More Cookie Bars Perfect for Christmastime
- Monster Cookie Bars
- Salted Caramel Crush Bars
- Carmelitas
- Funfetti Swig Cookie Bars (swap rainbow sprinkles for Christmas 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 White Chocolate Peppermint Pretzel Cookie Bars
Frequently Asked Questions about White Chocolate Peppermint Pretzel Cookie BarsHow many candy canes equals 1/2 cup crushed?
About 20 mini candy canes or roughly 8 regular-sized candy canes will yield a half cup when crushed. Adjust the amount to match your preference for peppermint intensity. Near the holidays you can also find pre-crushed peppermint candy sold in stores if you prefer that convenience.
Can I use round peppermint candies instead of candy canes?
Yes. Round peppermint candies work well, though they can be slightly harder to crush. Either option provides the minty crunch that complements the white chocolate and pretzels, and using peppermint candies makes these bars easy to bake year-round.
What shape of pretzels works best?
Pretzel twists are ideal because they break into bite-sized pieces and retain crunch. Pretzel sticks are also a good choice. Pretzel crisps are not recommended here because their larger surface area changes the texture and distribution in the dough.
Can I substitute mint extract for peppermint extract?
Can I substitute mint extract for peppermint extract?Peppermint extract gives a sharper, cooler flavor than general mint extracts. If you don’t have peppermint extract, you can omit it—the crushed candy canes still provide plenty of peppermint flavor. If you do substitute, use a very small amount and taste as you go, since mint extracts can vary in strength.
Can I turn this recipe into cookies?
Yes. For cookies, use the white chocolate peppermint cookie dough and fold in about 1 cup of crushed pretzels along with the white chocolate chips and peppermint pieces, then scoop and bake as usual following your cookie bake time.
How should I store the bars?
Once completely cooled, cover the pan tightly with plastic wrap or transfer the bars to an airtight container. They keep well at room temperature for several days and can be frozen for longer storage.
Baker’s Tools
Baker’s Tools- 9×13 baking dish
- Cooking spray
- Measuring cups
- Measuring spoons
- Plastic wrap
- Christmas goody bags (optional, for gifting)
For the Peppermint Lovers
The Best Peppermint Chocolate Chip Cookies
Shortbread Peppermint Kiss Cookies
White Chocolate Peppermint Pretzel Crisps
- 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 peppermint essential oil)
- 2½ cups + 2 tbsp all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt (use 1 tsp if using unsalted butter)
- 1½ cups white chocolate chips
- 1 cup crushed pretzels, plus extra for garnish
- ½ cup crushed peppermint candy canes, plus extra for garnish
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray and set aside.
- Cream together the softened butter and both sugars in a stand mixer or with a hand mixer for about 1 minute until smooth.
- Add the eggs, vanilla, and peppermint extract and mix until fully incorporated, about 20–30 seconds.
- In a separate bowl, whisk the flour, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture and mix until a dough forms.
- Fold in the white chocolate chips, crushed pretzels, and crushed peppermint until evenly distributed, mixing just until combined.
- Press the dough evenly into the prepared 9×13 pan. To get a smooth surface, place the dough-covered hand inside a plastic sandwich bag or use a spatula; spray the bag or spatula with cooking spray if needed.
- Press extra pretzel pieces and candy cane shards on top for garnish if desired.
- Bake at 350°F for 20–25 minutes, or until the edges and top are lightly golden.
- Allow the bars to cool completely in the pan before cutting into squares to ensure clean slices.
- Store cooled bars wrapped in plastic wrap or in an airtight container.
White Chocolate and Pretzel Recipes
Cinnamon Sugar White Chocolate Pretzels
White Chocolate Christmas Chex Mix
White Chocolate Bugle Pretzel Mix
