Spray 9-inch tart pan with removable bottom with cooking spray. Prepare brownie batter as directed on package; stir in peppermint extract. Spread onto bottom of prepared pan.
Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Immediately press down center of brownie with bottom of measuring cup, leaving depression in center of brownie and 1/2-inch-wide rim around edge. Cool completely in pan.
Melt white chocolate as directed on package. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Stir in melted chocolate. Gently whisk in COOL WHIP; spread over brownie. Refrigerate 2 hours.
Meanwhile, melt semi-sweet chocolate; spread into thin layer on parchment-covered baking sheet. Sprinkle with crushed candy. Refrigerate until firm.
Break chocolate into small pieces. Remove tart from pan just before serving. Garnish with chocolate pieces.
Balance out your food choices throughout the day so you can make room for a piece of this minty tart.
If you don't have a tart pan, you can use a foil-lined 9-inch round pan to prepare this showstopping dessert. Use the foil handles to remove chilled tart from pan before cutting to serve.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 2g
* 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.