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Decadent Peppermint Mocha Fudge Bars with Cream Cheese Swirl

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Rich dark chocolate fudge bars with a mocha kick, a tangy cream cheese swirl, and a crunchy candy cane topping. An easy, crowd-pleasing holiday dessert that tastes as good as it looks.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (113g or 1 stick) unsalted butter, cold and cubed
  • ¼ teaspoon salt
  • 1 cup (226g or 2 sticks) unsalted butter, melted and slightly cooled
  • 1 ½ cups (300g) granulated sugar
  • ¾ cup (65g) unsweetened cocoa powder
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 1 tablespoon instant espresso powder
  • ½ cup (60g) all-purpose flour
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup (about 4-6) crushed candy canes or peppermint candies
  • Optional: ¼ cup white chocolate chips, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the crust: In a medium bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour mixture until it looks like coarse sand with a few pea-sized butter pieces remaining. Press the mixture evenly into the bottom of the prepared pan. Bake for 15-18 minutes, until lightly golden around the edges. Set aside to cool slightly.
  3. Prepare the fudge batter: In a large microwave-safe bowl, melt the 1 cup of butter in 30-second intervals, stirring between each, until fully melted. Whisk in the sugar and cocoa powder until smooth and well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, peppermint extract, and espresso powder. Finally, fold in the flour until just combined.
  4. Make the cream cheese swirl: In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar, egg yolk, and vanilla, and beat until fully combined and lump-free.
  5. Assemble the bars: Pour the fudge batter over the pre-baked crust and spread it into an even layer. Drop spoonfuls of the cream cheese mixture over the top of the fudge—about 8-10 dollops evenly spaced. Use a butter knife or skewer to gently swirl the cream cheese into the fudge with a few figure-eight motions.
  6. Bake for 28-32 minutes. The edges should look set and slightly puffed, while the center will still have a slight jiggle. A toothpick inserted into the fudge part (not the cream cheese) should come out with a few moist crumbs.
  7. Cool completely in the pan on a wire rack for at least 1 hour, then transfer to the refrigerator and chill for another 2-3 hours (or overnight).
  8. Once fully chilled and set, lift the bars out of the pan using the parchment handles. Sprinkle the crushed candy canes over the top. If using, drizzle melted white chocolate over the bars. Let the white chocolate set for about 10 minutes before slicing.
  9. Slice into 16 squares (4 rows by 4 rows) using a sharp chef’s knife, wiping the blade clean between cuts. Serve cold or at room temperature.

Notes

Don’t skip the espresso powder—it deepens the chocolate flavor without making it taste like coffee. Chill the bars thoroughly before slicing for clean edges. If the cream cheese swirl sinks, let the fudge batter sit for 5 minutes to thicken before adding the swirl.

Nutrition

Keywords: peppermint mocha fudge bars, cream cheese swirl, holiday dessert, chocolate fudge bars, peppermint dessert, easy fudge bars

Find it online: https://juliamadeit.com/decadent-peppermint-mocha-fudge-bars-with-cream-cheese-swirl/