Ingredients
- FOR CRUST
- 2 cups crushed chocolate wafer crumbs (finely crushed)
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- FOR GANACHE
- 6 ounces semi-sweet chocolate chips (1 cup)
- 2/3 cup whipping cream (unwhipped)
- FOR FILLING
- 1 1/2 cups confectioners' sugar (can use less if desired)
- 16 ounces cream cheese (softened)
- 2 teaspoons peppermint extract
- 2 cups whipped cream (measured 2 cups after whipping)
- 2/3 cup chopped candy canes (or can use hard crushed peppermint candies -- more to sprinkle over top of dessert)
How to Make
-
TO MAKE THE CRUST
-
Step 1: Prepare an ungreased 13 x 9-inch baking pan.
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Step 2: Combine all ingredients then press into bottom of the baking pan.
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TO MAKE THE GANACHE
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Step 3: Melt the chocolate chips with 2/3 cup whipping cream in a saucepan over low heat, stirring occasionally until smooth (this should take about 4-5 minutes). Pour the ganache evenly over the crust in the pan. Place in freezer while making the filling (at least 15 minutes).
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TO MAKE THE FILLING
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Step 4: In a bowl combine the powdered sugar with cream cheese and peppermint extract; beat at low speed until smooth and creamy (about 2-3 minutes). Add in 2 cups whipped cream; stir gently stir using a wooden spoon or spatula until combined.
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Step 5: Gently stir in crushed candy.
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Step 6: Spread over the cold ganache mixture. Sprinkle with chopped candy canes (any amount desired).
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Step 7: Cover and freeze a minimum of 5 hours or overnight.
We hope you enjoy this recipe!
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