Irresistible Peppermint Candy Cane Brownies — Festive Chocolate Bomb Recipe

Peppermint Candy Cane Brownies are the holiday treat that shows up at parties and disappears before you can say “second helping.” Seriously — these brownie cake balls, dipped in milk chocolate and topped with crushed candy canes, are holiday magic in bite form.

Brief introduction to the recipe: Peppermint Candy Cane Brownies done right

If you love chocolate + peppermint (and who doesn’t?), this recipe is for you. These Peppermint Brownie Truffles — AKA Candy Cane Brownie Bombs — start with fudgy brownies folded with chocolate frosting, rolled into balls, dunked in melting chocolate, and finished with crunchy peppermint. They’re like Peppermint Brownies and Peppermint Bark had a very fancy, very delicious baby. Perfect for gifting, party platters, or hoarding (I won’t tell).

Why you’ll love this recipe

• Quick to make if you use a boxed brownie mix (no shame).
• Big on flavor — every bite tastes like a peppermint mocha crossed with dense, fudgy brownie heaven.
• Looks impressive while being shockingly simple to assemble.
• Travels well for potlucks and makes a gorgeous edible gift.
• Kid-approved and adult-approved (sometimes more so).

The story behind the recipe

I grew up seeing peppermint bark at holiday markets — slabs of chocolate studded with crushed candy canes — and always thought, why not marry this with brownies? One winter I rolled up some leftover brownies with frosting, dunked them in chocolate, and the kitchen smelled like a café’s peppermint mocha for hours. Friends called them “brownie bombs.” Family called them “dangerous.” I called them a holiday tradition from that day forward. And yes, I may have eaten more than my fair share while testing. FYI: testing is important.

Ingredients breakdown (short blurbs)

Below is the short, shop-able list — the full printable amounts are at the bottom of the post. Every ingredient here plays a role, so don’t skip without a plan.

• 1 box brownie mix + ingredients on back of box — the base. Pick your favorite fudge-y mix. You can absolutely make homemade brownies if you prefer.
• 1 container chocolate frosting — acts as the binder to turn crumbs into truffle dough and adds extra chocolatey richness.
• 1 8oz bag Ghirardelli melting chocolate (or melting wafers) — melts smooth and hardens beautifully for that glossy shell. Melting wafers or almond bark are great if you want professional-looking shells.
• 1 cup crushed candy canes — gives the peppermint crunch and festive look. Keep some for decoration on top.
• Optional: 1 Tbsp coconut oil or shortening — only needed if you melt regular chocolate chips (helps smoothness).

Kitchen supplies (helpful, not dramatic): 9×13″ baking pan, microwave-safe bowls, cookie sheet, non-stick silicone baking mat (reusable, love these), and a medium cookie scoop for uniform sizes.

Step-by-step: How to make Peppermint Brownie Truffles

(Short, punchy steps.)

1. Bake the brownies

Preheat oven to 350°F. Grease a 9×13″ pan. Mix the brownie batter according to the box directions (or use your favorite from-scratch batter) and bake 25–30 minutes or until a toothpick comes out clean. Let them cool completely. Important: cooling is non-negotiable — warm brownies make a sticky, messy truffle dough.

2. Form the brownie balls

Crumble the cooled brownies into a large bowl. Add about 1/2 cup chocolate frosting (start with less — you can always add more) and mix until the crumbs hold together like a dense dough. Mix in 1/4 cup crushed candy canes for speckles of peppermint inside. Use a cookie scoop to portion and roll into balls. Place them on a lined baking sheet. Tip: if the dough is too wet, pop it in the fridge for 15 minutes.

3. Dip them in chocolate

Melt your Ghirardelli melting chocolate (or wafers) in 20-second bursts in the microwave, stirring between each. If you’re using regular chocolate chips, add a tablespoon of coconut oil or shortening for shine and smoothing. Dip each ball with a fork or chopsticks, let excess drip off, and place back on the baking sheet.

4. Decorate with crushed candy canes

While the coating is still wet, sprinkle the tops with more crushed candy canes. Let the shells set fully at room temperature or pop them in the fridge briefly to speed things up. Don’t stack them while the coating is wet — trust me, it’s a sticky, sad sight.

Pro tips for perfect results

• Use melting wafers for the smoothest shells. They re-harden with a glossy finish and rarely streak.
• If you only have chocolate chips, add 1 Tbsp shortening or coconut oil while melting to thin and smooth the chocolate.
• Chill slightly before dipping if your truffle dough is soft — firmer balls = neater dips.
• Crush candy canes in a zip-top bag with a rolling pin to keep shards contained. This is less messy and safer than smashing them on the counter.
• Work in small batches with the melted chocolate. It firms up and becomes clumpy if left too long.
• Store in a single layer in an airtight container to avoid shells sticking together.

Variations to try (because experiments are fun)

• Dark-chocolate lovers: Use dark melting wafers and top with bittersweet shards.
• White chocolate peppermint: Dip in white chocolate and sprinkle crushed pink candy canes for a classic peppermint bark vibe.
• Nutty twist: Add a chopped almond or pecan inside each ball for crunch.
• Boozy bombs (adults only): Add a teaspoon of peppermint schnapps or Kahlúa to the truffle mix. Don’t overdo it — just enough to get a hint.
• Stuffed centers: Press a small caramel or a mini peppermint patty into the center before rolling.

Best ways to serve

Serve these Peppermint Brownie Bites Recipe treats on a holiday platter, arrange in paper candy cups for gifting, or put them in a festive tin lined with parchment paper. They pair wonderfully with a cup of coffee, hot cocoa, or a peppermint mocha. Want to impress? Serve a trio: one dipped in milk chocolate, one in dark chocolate, one in white — instant showstopper.

Quick tips for storage and leftovers

• Room temperature: Keep in an airtight container, single layer, up to 5 days.
• Refrigerator: Keeps up to 2 weeks but can slightly dull the shell’s shine. Bring to room temp before serving.
• Freezing: Flash-freeze on a tray, then transfer to a freezer-safe bag for up to 3 months. Thaw in the fridge, then bring to room temperature. Pro move: label the date on the container. No one likes mystery freezer treats.

Common FAQs (short and helpful)

Final thoughts — go make them (you know you want to)

If you’re after a holiday dessert that feels indulgent, looks gorgeous, and actually travels well, these Peppermint Brownie Truffles check every box. They’re basically a Festive Chocolate Bomb Recipe — tiny chocolate domes with a brownie heart, crowned in peppermint. Whip up a batch. Gift a tin to a neighbor. Hide a few behind your back like a cookie monster. You’ll get rave reviews, and honestly, you might even be asked to bring them every year.

Quick recap: Bake brownies, crumble + mix with frosting, roll, dip, and top with crushed candy canes. Minimal fuss, maximum reward.

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