The peppermint bars recipe is an excellent dessert for the holidays. Start with a chocolate crumb crust layer, followed by a layer of chocolate ganache, and then topped with a layer of fluffy peppermint cream! These bars can be served frozen or at room temperature.
2 cups finely crushed chocolate wafer cookies
1 stick (1 cup) salted butter, melted
3 tablespoons granulated sugar
1 cup semi-sweet chocolate chips
2/3 cup heavy whipping cream
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)
2 x medium bowls
13×9-inch baking pan
Step 1: In a medium bowl, combine all crust ingredients.
Step 2: Press mixture onto bottom of ungreased 13×9-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.
The peppermint bars recipe makes 24 servings.Tags: Peppermint Bars