Peppermint Bars Recipe

Crust:

2 cups finely crushed chocolate wafer cookies

1 stick (1 cup) salted butter, melted

3 tablespoons granulated sugar

Ganache:

1 cup semi-sweet chocolate chips

2/3 cup heavy whipping cream

Peppermint Filling:

1 cup powdered sugar

2 (8 ounce) packages cream cheese, softened

2 teaspoons peppermint extract

1 1/2 cups heavy whipping cream, whipped

2/3 cup coarsely crushed peppermint candy canes

24 small candy canes (optional)

Hardware

Large bowl

2 x medium bowls

1-quart saucepan

13x9-inch baking pan

Mixer

Step 1: In a medium bowl, combine all crust ingredients.

Step 2: Press mixture onto bottom of ungreased 13x9-inch baking pan; set aside.

Step 3: In 1-quart saucepan, melt chocolate chips and 2/3 cup heavy whipping cream. Stirring occasionally until smooth.

Step 4: Pour chocolate ganache over crust, spread evenly. Place in freezer for 20 minutes.

Step 5: In a medium bowl, with an electric mixer set on medium-high whip 1 1/2 cups heavy cream until fluffy; set aside.

Step 6: In a large bowl, with an electric mixer set on medium beat cream cheese until fluffy.

Step 7: Add peppermint extract and powdered sugar, beat until smooth and creamy.

Step 8: Stir in crushed peppermint candy canes.

Step 9: Gently fold in whipped cream until just mixed.

Step 10: Spread evenly over ganache layer.

Step 11: Sprinkle with more crushed candy canes if desired.

Step 12: Cover and freeze for 4 hours. Can be served frozen or at room temperature. If desired, a small candy can be placed on top of each square after cutting.