These Peppermint Bark Brownies are made with a boxed brownie mix, chopped Andes mints, and a crisp peppermint bark topping. An easy, festive chocolate dessert perfect for holidays, parties, and cookie trays.
The Story Behind These Brownies
This holiday season I decided to make some new items for my cookie and candy trays. I came up with this fun idea to start with a brownie mix and then add a layer of peppermint bark on top.
The result? Pure deliciousness!
These peppermint bark brownies deliver layers of minty chocolate goodness in every bite. The fudgy brownies are studded with creamy Andes mints, then topped with a crisp white chocolate peppermint bark that sets beautifully.
The result is a classic holiday brownie that slices cleanly, looks festive, and tastes even better the next day.
At a Glance
Skill Level: Easy
Flavor Profile: Rich chocolate with cool peppermint and creamy white chocolate
Options Included: Boxed mix shortcut, optional buttercream drizzle
Best For: Holiday baking, Christmas dessert trays, giftable treats, peppermint lovers
Peppermint Bark Brownie Ingredients
You will find a printable recipe card at the bottom of this post (as always) but here's a peek at what you're going to need. These are so simple, and they start with a box of brownie mix.
Brownie Layer
- 1 box brownie mix, plus ingredients to prepare
- ¾–1 cup Andes mints, chopped
Peppermint Bark Topping
- 12–16 ounces white almond bark
- ½ cup peppermint chips
- Additional peppermint chips, for sprinkling
Optional Finish
- Up to ½ cup buttercream frosting (for a light drizzle only)
How to Make Peppermint Bark Brownies
These come together so easily!
Bake the brownies:
Prepare the brownie batter according to package directions. Gently fold in the chopped Andes mints.
Spread into a parchment-lined pan (9×13 for thinner bars or 8×8 for thicker brownies).
Bake and cool:
Bake according to package instructions. Allow brownies to cool completely before adding the topping.
Make the peppermint bark:
Melt the white almond bark in the microwave in 30-second intervals, stirring until smooth.
Stir in ½ cup peppermint chips.
Top the brownies:
Spread the melted bark evenly over the cooled brownies. Sprinkle additional peppermint chips over the top.
Set:
Refrigerate for 15–20 minutes, or until the bark is fully set.
Lift from the pan and place brownies on work surface.
Slice and serve:
Use a sharp knife, wiping between cuts, for clean edges.
Tips for Best Results
- Let brownies cool completely before adding the bark to keep layers distinct.
- Chop Andes mints into chocolate-chip–size pieces so they melt evenly.
- For ultra-clean slices, warm your knife briefly under hot water and dry before cutting.
Storage
- Store brownies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- These brownies freeze well for up to 2 months.
What to Expect from these Brownies
Creamy mint inside, crisp peppermint bark on top — these brownies hit every holiday note without being overpowering. They’re perfect for Christmas trays, gifting, or anytime you want a show-stopping mint dessert.
Other Minty Delights
If you love mint desserts, we've definitely got you covered, here at Out of the Box Baking. Here are some of my personal favorites:
Delicious Mint Oreo Trifle: Friends, I have no words. This one is layer upon layer of yummy textures and minty flavors.
Easy Doctored Brownie Mix with Mint Chocolate: So easy, and so delicious, friends!
Double Mint Chocolate Cookies: These are simple and full of flavor. Perfect for your holiday gathering or any time of year!
Soft Christmas Peppermints: This is one of my top posts. . .for a reason. Folks like these easy butter mints, loaded with minty goodness!
Thanks for Stopping By!
If you make this recipe and love it, please consider leaving a review. And before you go, why not pin a few photos to your Pinterest boards?
About the Baker
Hi, I’m Janice! I’m the baker behind Out of the Box Baking, where I love turning everyday ingredients—especially boxed mixes—into desserts that feel special without a lot of fuss. Baking should be fun, approachable, and confidence-building, whether you’re making treats for a holiday gathering or just because you’re craving something sweet. These Peppermint Andes Brownies are a perfect example: simple, festive, and guaranteed to make people smile.
Peppermint Bark Brownies
These Peppermint Bark Brownies are made with a boxed brownie mix, chopped Andes mints, and a creamy peppermint bark topping. An easy, festive chocolate dessert perfect for holidays, parties, and cookie trays.
Ingredients
- Brownie Layer:
- 1 box brownie mix, plus ingredients to prepare
- ¾–1 cup Andes mints, chopped
- Peppermint Bark Topping:
- 12–16 ounces white almond bark
- ½ cup peppermint chips
- Additional peppermint chips, for sprinkling
Instructions
- Bake the brownies: Prepare the brownie batter according to package directions. Gently fold in the chopped Andes mints.
Spread into a parchment-lined pan (9×13 for thinner bars or 8×8 for thicker brownies). - Bake and cool:
Bake according to package instructions. Allow brownies to cool completely before adding the topping.
Make the peppermint bark: Melt the white almond bark in the microwave in 30-second intervals, stirring until smooth.
Stir in ½ cup peppermint chips. - Top the brownies: Spread the melted bark evenly over the cooled brownies. Sprinkle additional peppermint chips over the top.
- Set:
Refrigerate for 15–20 minutes, or until the bark is fully set.
Lift from the pan and place brownies on work surface. - Slice and serve: Use a sharp knife, wiping between cuts, for clean edges.
- Storage: Store brownies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- These brownies freeze well for up to 2 months.