Brownie Bark with Peppermint Fluff

I should call this Brownie Crack, it’s so addictive!  And you know I don’t really like chocolate, but the crunch of this Brownie Bark combines perfectly with yummy Peppermint Fluff to make it irresistible.


For the Brownie Crackle, I wanted to copy the Brownie Brittle that you can buy almost anywhere now. Since I was in PJ’s, I didn’t want to drive anywhere, though, and figured it can’t be too difficult, right?  It’s really a combination of a thin brownie batter and the technique to make biscotti…double baking.   Here’s how you make your own!

Brownie Bark

  • ½ cup butter
  • 1 ounce unsweetened chocolate, chopped
  • ½ cup white sugar
  • ½ teaspoon vanilla
  • 1 egg
  • 1/3 cup all-purpose flour
  • ½ cup finely chopped dark chocolate

1. Preheat oven to 375 degrees.

2. In a small saucepan over medium low heat, melt the butter, then stir in the unsweetened chocolate and stir until that is melted. Let it cool slightly while you make the rest of the batter.

3. In a medium bowl, combine the sugar, vanilla, egg, and flour, then stir in the butter and chocolate mixture.

4. In a parchment lined jellyroll pan (a cookie sheet with a rim), pour the batter, then spread it out as thinly as possible. Sprinkle the chopped dark chocolate over it.

5. Bake for 10 minutes, until just set, and remove from oven. Lower oven to 350. Let the brownie cool completely (about 30 minutes), then break into bite-size pieces and place back on the parchment lined pan. Bake at 350 for another 10 minutes, until crisp but not burned.

The Peppermint Fluff is a recipe from Lauren’s Latest…so delicious, like all of her creations!  I did adapt it a little, by adding more cream cheese so it wasn’t quite as sweet, since the Brownie Bark is quite sweet.

Peppermint Fluff

(barely adapted from

  • 40 candy cane Hersheys kisses
  • 8 oz cream cheese, softened
  • 7 oz jar marshmallow crème

1. Unwrap all the kisses and place in a medium bowl. Microwave, 30 seconds at a time, until melted.

2. Stir in cream cheese, then fold in the marshmallow crème.  This is best served at room temperature, since the brownie bark isn’t strong enough for cold cream cheese and marshmallow crème!

Click here for the printable recipes


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