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Candy Cane Dessert Squares

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
24 servings
Category
Cookies and Bars
Course
Desserts
Preparation Method
Bake
Cook
Sources
LAND O LAKES

Chocolate and peppermint are a classic holiday pairing—and these Candy Cane Dessert Squares prove it. This crowd-pleasing treat layers rich chocolate, cool peppermint, and a festive crunch for a dessert that feels both nostalgic and refreshingly new. Whether you serve them chilled or frozen, these bars are perfect for holiday parties, cookie swaps, or any gathering where you want to impress with minimal fuss. Make a pan, slice into squares, and watch them disappear!

Ingredients
Crust:
2 cups finely crushed chocolate wafer cookies
1/2 cup butter, melted
3 tablespoons sugar

Instructions

  1. Butter the bottom of a 9x13-inch baking dish. 
  2. Combine all crust ingredients in a bowl. Press into bottom of prepared baking dish. Set aside.

Chocolate Layer

Ingredients
1 cup semi-sweet chocolate chips
2/3 cup heavy whipping cream

Instructions

  1. Melt chocolate chips and whipping cream in a pan over low heat, stirring occasionally, until smooth, about 4 to 5 minutes.
  2. Pour over crust.
  3. 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 crushed red or green hard peppermint candies
24 small candy canes (optional)

Instructions

  1. In a bowl, combine confectioners’ sugar, cream cheese and peppermint extract. Beat at low speed, scraping bowl often, until smooth and creamy.
  2. Gently stir in whipped cream and crushed candies.
  3. Spread evenly over chocolate layer. Sprinkle with additional crushed candy, if desired.
  4. Freeze for 4 hours or overnight.
  5. 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.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Debbie Kucbel</span> Wed, 12/14/2011 - 12:29
you should have pictures with recipes so we know what to expect.