Save This decadent Chaos Cake Peppermint Cookie Crumble Squares recipe combines the perfect trifecta of chocolate cake, creamy peppermint filling, and crunchy cookie topping. I created these squares for a holiday party last year, and they've become my most requested dessert for gatherings year-round.
These squares have become my signature holiday treat. I first made them when I needed something special for a neighborhood cookie exchange, and now I can't attend a winter gathering without bringing a batch along.
Ingredients
- Chocolate Cake Base: All purpose flour provides the perfect structure for these dense, fudgy squares
- Unsweetened cocoa powder: gives a rich chocolate flavor without being overly sweet
- Granulated sugar: balances the bitterness of the cocoa
- Baking powder: provides just enough lift without making the base too cakey
- Salt: enhances all the flavors and balances the sweetness
- Unsalted butter: adds richness and moisture
- Large eggs: bind everything together and add structure
- Vanilla extract: complements the chocolate flavor beautifully
- Whole milk: creates a tender crumb
- Peppermint Cream Layer: Powdered sugar creates a smooth texture without graininess
- Unsalted butter: provides richness and helps the layer set properly
- Whole milk: thins the mixture to a spreadable consistency
- Peppermint extract: delivers that classic holiday flavor
- Green food coloring: gives a festive appearance but is completely optional
- Cookie Crumble Topping: Chocolate sandwich cookies add crunch and extra chocolate flavor look for ones with real cocoa
- Peppermint candies: provide bursts of mint flavor and a pretty holiday look
- Mini chocolate chips: add texture and additional chocolate richness
Instructions
- Prepare the Pan:
- Line your 9x9 inch baking pan with parchment paper, making sure to leave some overhang on the sides to help lift the finished squares out easily. Spray lightly with cooking spray to ensure nothing sticks. The parchment paper is crucial here as it allows for clean removal and perfect squares when cutting.
- Mix the Dry Ingredients:
- In a large bowl, thoroughly whisk together the flour, cocoa powder, sugar, baking powder, and salt. Make sure to break up any cocoa clumps for a smooth batter. I recommend sifting the cocoa powder if it appears lumpy, as this will ensure your cake base has a consistent texture throughout.
- Combine Wet Ingredients:
- In a separate bowl, whisk the melted butter, eggs, and vanilla until completely smooth and uniform. The melted butter should be warm but not hot to avoid cooking the eggs. This mixture should look glossy and well combined before moving to the next step.
- Create the Cake Batter:
- Pour the wet ingredients into the dry ingredients along with the milk. Stir gently with a spatula just until combined. Overmixing will develop too much gluten, resulting in a tough cake, so stop stirring as soon as no dry spots remain. The batter will be relatively thick but pourable.
- Bake the Base:
- Pour the batter into your prepared pan, using a spatula to spread it evenly into the corners. Bake in your preheated oven for 22 to 25 minutes. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs but no wet batter. Allow to cool completely before adding the next layer.
- Make the Peppermint Cream:
- Using an electric mixer, beat the powdered sugar and softened butter until well combined. Add the milk, peppermint extract, and food coloring if using. Beat on medium high speed for about 2 minutes until the mixture is light, fluffy and easily spreadable. The consistency should be similar to frosting but slightly softer.
- Apply the Cream Layer:
- Once the cake base is completely cool, spread the peppermint cream in an even layer across the top. Use an offset spatula for the smoothest finish, working from the center outward. Make sure to spread all the way to the edges for perfect layers in every bite.
- Add the Crumble Topping:
- Sprinkle the crushed cookies, peppermint candies, and mini chocolate chips evenly over the cream layer. Use the palm of your hand to gently press the toppings into the cream so they adhere well. This ensures your toppings stay put when you cut and serve the squares.
Save The peppermint extract is truly the star of this recipe. I discovered that adding it to both the cream layer and incorporating crushed peppermint candies in the topping creates the perfect balance of mint flavor without overwhelming the chocolate. My family particularly loves when I make these around the holidays, but they've been known to request them even in the middle of summer.
Storage Tips
These Chaos Cake squares stay fresh in an airtight container in the refrigerator for up to 5 days. For best results, place pieces of parchment paper between layers if stacking. The texture is actually best on day two, as the flavors have time to meld together beautifully.
If freezing, wrap individual squares tightly in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator before serving. The peppermint cream layer holds up surprisingly well to freezing without separating.
Ingredient Substitutions
For a dairy free version, substitute plant based butter and milk in equal amounts. The texture will be slightly different but still delicious.
If you prefer a more intense mint flavor, increase the peppermint extract to 1½ teaspoons. For a milder mint flavor, reduce to ½ teaspoon.
No chocolate sandwich cookies? Graham crackers mixed with a tablespoon of cocoa powder make an excellent substitute for the topping. You can also use chocolate graham crackers or digestive biscuits.
Seasonal Adaptations
Winter Holiday Version: Add crushed candy canes instead of plain peppermint candies. Sprinkle with edible silver or gold glitter for festive sparkle. Serve with a dollop of whipped cream dusted with cocoa powder.
Valentine's Day Version: Substitute raspberry extract for the peppermint and add freeze dried raspberries to the topping. Use pink food coloring instead of green. Add heart shaped sprinkles to the top.
Summer Version: Replace the peppermint with orange extract for a chocolate orange variation. Add a layer of fresh berries between the cake and cream layer. Serve with a scoop of vanilla ice cream for a refreshing contrast.
Save For the cleanest cuts, refrigerate the assembled squares for at least 2 hours, then use a sharp knife dipped in hot water and wiped clean between each cut. This prevents the layers from smearing and gives you picture perfect squares.
Recipe FAQ
- → Can I make these bars ahead of time?
Yes, they keep well in an airtight container in the fridge for up to 5 days. Serve chilled for best texture.
- → Are gluten-free options possible?
Absolutely. Substitute gluten-free flour in the cake base and choose gluten-free cookies for the topping.
- → Can I skip the food coloring in the cream layer?
Yes, it's optional. Omitting it won't affect taste, just the color of the peppermint layer.
- → What kind of cookies work best for the crumble?
Chocolate sandwich cookies like Oreos offer ideal texture and flavor. Any crisp chocolate cookie can be used.
- → How should I store leftovers?
Store in an airtight container in the refrigerator to keep the layers firm and flavors fresh.
- → Can I double the batch?
Yes, simply use a larger pan and adjust baking time as needed. Great for serving a crowd.