Tripple Layer Chocolate Peppermint Bars

By JanetLynn198

Planning to serve a crowd? These bars are the ideal choice. Because they’re so indulgent, you’ll only need a small piece to be satisfied. Each layer features the can’t-miss combo of chocolate and mint, from the crumb crust to the creamy filling to the final chocolate glaze and garnish of peppermint candies.

PER BAR: 145 calories, 8 g total fat (5 g saturated fat), .5 g protein, 19.5 g carbohydrate, 15 mg cholesterol, 15 mg sodium, .5 g fiber

TIPS *Pulse 24 chocolate wafer cookies in food processor or place in plastic bag and crush with rolling pin.

Ingredients

• CRUST
• 1/2 cup chocolate mint chips
• 1/4 cup unsalted butter, cut up
• 1 1/4 cups chocolate cookie crumbs*
• FILLING
• 3/4 cup chocolate mint chips, divided
• 1 tbsp plus 1/4 cup unsalted butter, softened, divided
• 2 oz cream cheese, softened
• 2 tbsp heavy whipping cream or half-and-half
• 1/4 tsp plus 1/8 tps peppermint extract
• 1/4 tsp vanilla extract
• 3 cups powdered sugar
• TOPPING
• 4 oz semisweet chocolate, chopped
• 1/3 cup heavy whipping cream
• 2 tbsp crushed peppermint candies**

Details

Servings 36
Adapted from CookingClub.com

Preparation

Step 1

1 Heat oven to 350ºF. Line 8" square baking pan with foil; spray foil with cooking spray. Heat 1/2 cup chocolate mint chips and 1/4 cup butter in medium saucepan over medium-low heat until melted, stirring constantly. Remove from heat; stir in cookie crumbs. Press into bottom of pan.

2 Bake 6-8 mins or until fragrant. Cool completely on wire rack.

3 Heat 1/2 cup of the chocolate mint chips and 1 tablespoon of the butter in small saucepan over medium-low heat until melted, stirring constantly. Remove from heat; cool to room temperature.

4 Beat remaining 1/4 cup butter and cream cheese in large bowl at medium speed until smooth. Beat in 2 tablespoons cream and peppermint and vanilla extracts. Reduce speed to low; beat in cooled chocolate mixture. Slowly beat in powdered sugar. Stir in remaining 1/4 cup chocolate mint chips. Spread over crust; smooth top. Refrigerate 15 mins or until set.

5 Meanwhile, place chopped chocolate in medium bowl. Bring 1/3 cup cream to a boil in small saucepan over medium heat; pour over chocolate. Let stand 1 min; stir until smooth. Cool at room temperature 3-5 mins or until slightly thickened but still pourable. Spread over filling; sprinkle with peppermint candies. Refrigerate 1 hour or until set. Store in refrigerator.