Candy Cane Dessert Squares

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This crowd-sized recipe can be served frozen or refrigerated, making it ideal for a holiday buffet.

Ingredients

Crust:

36 chocolate wafer cookies, finely crushed (makes about 2 cups)

1/2 cup butter, melted

3 tablespoons sugar

Instructions

Combine all crust ingredients in a bowl. Press into bottom of an ungreased 9x13-inch baking dish. Set aside.

Chocolate Layer

Ingredients

1 cup semi-sweet chocolate chips

2/3 cup heavy whipping cream

Instructions

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).

Filling

Ingredients

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 coarsely crushed red or green hard peppermint candies

24 small candy canes (optional)

Instructions

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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