1/2 cup plus 2 Tbsp. crushed hard peppermint candy, divided
1 pkg. (4 oz.) BAKER'S White Chocolate, chopped
1/4 cup heavy whipping cream
4 oz. (1/2 of 8 oz. pkg) PHILADELPHIA Cream Cheese, room temperature
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Let's Make It
Preheat oven to 350 degrees. Line a 9x13 pan with foil and lightly grease it.
Place unsweetened chocolate and butter in a medium saucepan. Heat over medium low heat, stir occasionally until melted and smooth. Remove from heat.
Whisk in sugar and eggs one at a time. Add vanilla, flour and salt. Stir in ½ cup crushed peppermint candy. Transfer to prepared pan. Bake for 30 minutes. Allow to cool completely before frosting.
To make the frosting: Place white chocolate in a small bowl. Heat heavy cream in a microwave safe 1 cup measuring cup for 30 seconds until bubbling. Pour cream over white chocolate and cover the bowl with a plate. Let stand 3-5 minutes. Whisk together. Return entire mixture to microwave for another 15 seconds if it needs it. Allow to come to room temperature.
Beat white chocolate mixture until thickened, a little lighter in color and shiny . Add cream cheese and beat until well combined. Spread over cooled brownies. Sprinkle with remaining crushed peppermint candy.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.