36 (2 cups) chocolate wafer cookies, finely crushed
3 tablespoons sugar
1 cup real semi-sweet chocolate chips
1 cup powdered sugar
2 (8-ounce) packages cream cheese, softened
2 teaspoons peppermint extract
2/3 cup coarsely crushed red or green hard peppermint candies
Heat oven to 325°F.
Combine all crust ingredients in bowl. Press onto bottom of ungreased 13x9-inch baking pan. Bake 10 minutes. Cool completely. Set aside.
Melt chocolate chips and 2/3 cup whipping cream in 1-quart saucepan over low heat, stirring occasionally, 4-5 minutes or until smooth. Spread evenly over crust. Place in freezer at least 10 minutes while making filling.
Combine powdered sugar, cream cheese and peppermint extract in bowl. Beat at low speed, scraping bowl often, until smooth and creamy. Gently stir in whipped cream and crushed candies. Spread evenly over ganache layer. Sprinkle with additional crushed candy, if desired. Cover; freeze 4 hours or overnight.
Cut into squares. Top each serving with small candy cane, if desired. Serve frozen or refrigerated. Store frozen.
- 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.
- To remove the powdery residue from the crushed candy, place crushed candy in a mesh strainer; shake until most of residue is removed.