Our office will be closed tomorrow, Wednesday, December 25th, in observance of Christmas Day. We will reopen on Thursday, December 26th, during regular business hours.
Additionally, we will be closed on New Year’s Day, Wednesday, January 1st, and will resume normal operations on Thursday, January 2nd.
From all of us, we wish you a holiday season filled with love, laughter, and cherished moments. Thank you for being part of our journey this year—we look forward to serving you in 2025!
If you require immediate assistance during this time, please don’t hesitate to contact Nubia Casler at 713-478-2389.
Looking for a sweet treat to make for your family and friends? check out this Peppermint Mocha Cookie Bars recipe!
Ingredients
Original recipe (1X) yields 16 servings
White Chocolate Frosting:
- 1/2 cup white chocolate chips
- 1/3 cup heavy cream
- 1/8 teaspoon peppermint extract
Cookie Bars:
- 2 tablespoons instant espresso powder
- 2 tablespoons hot water
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/4 cup firmly packed dark brown sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 cup dark chocolate chips
- 1/4 cup finely crushed peppermint candy canes, plus more for decorating
Directions
- Place white chocolate chips, heavy cream, and 1/8 teaspoon peppermint extract into a microwave-safe bowl. Microwave at 50% power in 30 second intervals, stirring after each interval, until melted and combined. Place mixture, uncovered, in the refrigerator until completely chilled, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8×8-inch square pan with enough parchment paper to have overhang on all sides.
- In a small bowl or measuring cup, stir espresso powder and hot water together until dissolved.
- In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, and baking powder until thoroughly combined.
- Beat butter, white sugar, and brown sugar together in a large bowl until light and fluffy. Add in egg and beat until thoroughly combined. Add in espresso mixture, vanilla extract, and 1/2 teaspoon peppermint extract and mix until combined. Pour in half of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined—dough will be somewhat thick. Stir in chocolate chips and crushed candy canes. Spread dough into the prepared pan in an even layer.
- Bake in the preheated oven until the bars look just set, 25 to 30 minutes. Remove from the oven and allow to cool completely in the pan, about 30 minutes.
- Remove chilled white chocolate mixture from the fridge. Whip on medium-high speed with an electric mixer until mixture holds stiff peaks. Spread white chocolate frosting in a thin even layer over the top of the cooled bars and sprinkle with additional crushed candy canes. Cut into 16 bars.
We look forward to reconnecting with you after the holidays and wish you a season filled with joy, warmth, and special moments with your loved ones. Thank you for being part of our journey this year!
Nubia Casler
President
Credit Recovery Group Inc.