Candy Cane Dessert Squares
Sam Jones/Quinn Brein
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Chocolate and peppermint are a winning combination and this holiday dessert is worthy of a blue ribbon! Serve this crowd-sized recipe frozen or refrigerated at your next holiday buffet.
2 cups finely crushed chocolate wafer cookies
1/2 cup butter, melted
3 tablespoons sugar
Butter the bottom of a 9x13-inch baking dish. Combine all crust ingredients in a bowl. Press into bottom of prepared baking dish. Set aside.
1 cup semi-sweet chocolate chips
2/3 cup heavy whipping cream
Melt chocolate chips and whipping cream in a pan over low heat, stirring occasionally, until smooth, about 4 to 5 minutes. Pour over crust. Place in freezer while making filling (at least 10 minutes).
1 cup confectioners' sugar
2 packages (8-ounces each) cream cheese, softened
2 teaspoons peppermint extract
1-1/2 cups heavy whipping cream, whipped
2/3 cup crushed red or green hard peppermint candies
24 small candy canes (optional)
In a bowl, combine confectioners’ sugar, cream cheese and peppermint extract. Beat at low speed, scraping bowl often, until smooth and creamy. Gently stir in whipped cream and crushed candies. Spread evenly over chocolate layer. Sprinkle with additional crushed candy, if desired. Freeze for 4 hours or overnight.
To serve, cut into squares. Top each square with a candy cane (if using). Serve frozen or refrigerated. Store frozen.
TIP: To crush candy, place in resealable plastic food bag and pound with a rolling pin or meat mallet, checking often to make sure you don’t pulverize the candy.
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