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Peppermint Pattie Fudge Bars Recipe

Things You'll Need

  • 16 or 17 small (1-1/2 inch) YORK Peppermint Patties, divided
  • 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)
  • 1/2 cup HERSHEY'S SPECIAL DARK Cocoa, divided
  • 1/2 cup powdered sugar
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 1 can (14 oz.) sweetened condensed milk(not evaporated milk)
  • 1/4 cup all-purpose flour
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1 teaspoon Additional powdered sugar
  • 1/2 teaspoon water

How to Make

  • 1. Heat oven to 350°F. Unwrap and coarsely chop peppermint patties; set aside. Stir together cookie crumbs, 1/4 cup cocoa, 1/2 cup powdered sugar and melted butter. Press firmly on bottom of ungreased 13x9x2-inch baking pan.
  • 2. Beat sweetened condensed milk, flour, remaining 1/4 cup cocoa, egg, vanilla and baking powder in large bowl until well blended. Spread evenly over prepared crust. Set aside 2 tablespoons peppermint pattie pieces; sprinkle remaining pieces over filling.
  • 3. Bake 18 to 23 minutes or until set. Cool completely in pan on wire rack. Sprinkle cooled bars with additional powdered sugar.
  • 4. Place reserved peppermint patties and water in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until patties are melted and smooth when stirred. Immediately drizzle over bars. Allow drizzle to set. Cut into bars. Makes about 24 bars.