Candy Cane Dessert Squares
Candy Cane Dessert Bars Recipe

Candy Cane Dessert Squares

Candy cane desserts that are a crowd-sized recipe and can be served frozen or refrigerated, making it ideal for a holiday dinner.

15
servings
45 min
PREP TIME
04 hrs 45 min
TOTAL TIME

Ingredients

Crust

36 (2 cups) chocolate wafer cookies, finely crushed

1/2 cup Land O Lakes® Butter melted

3 tablespoons sugar

Ganache

1 cup semi-sweet chocolate chips

2/3 cup Land O Lakes® Heavy Whipping Cream

Filling

1 cup powdered sugar

2 (8-ounce) packages cream cheese, softened

2 teaspoons peppermint extract

1 1/2 cups Land O Lakes® Heavy Whipping Cream whipped

2/3 cup coarsely crushed red or green hard peppermint candies

How to make

  1. STEP 1

    Heat oven to 325°F.

  2. STEP 2

    Combine all crust ingredients in bowl. Press onto bottom of ungreased 13x9-inch baking pan. Bake 10 minutes. Cool completely. Set aside.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    Cut into squares. Top each serving with small candy cane, if desired. Serve frozen or refrigerated. Store frozen.

Tip #1

- 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.

Tip #2

- To remove the powdery residue from the crushed candy, place crushed candy in a mesh strainer; shake until most of residue is removed.

Nutrition

400Calories
30Fat (mg)
80Cholesterol (mg)
260Sodium (mg)
30Carbohydrates (g)
1Dietary Fiber
4Protein (g)

Reviews

Explore reviews from
our online community

  December 16, 2015

I would not recommend serving frozen, as the chocolate crust becomes very hard. I'd allow to set in the refrigerator for several hours before serving. I also doubled the peppermint extract. The crushed mints on the top begin to melt quickly, so add them immediately before serving. I reduced the cream in the ganache to 1/2 cup to use a total 16 oz cartain of cream in the entire recipe and it worked fine.

— says Lin
Helpful?
  July 04, 2014

A Chrstmas favorite. Easy to make, and oh so good.

— says ljb
Helpful?
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