Candy Cane Squares
Ingredients:
1 cup real semi-sweet chocolate chips
2/3 cup whipping cream
Filling Ingredients:
1 cup powdered sugar
2 (8-ounce) packages cream cheese, softened
2 teaspoons peppermint extract
1 1/2 cups whipping cream, whipped
2/3 cup coarsely crushed red or green hard peppermint candies
Combine all crust ingredients in small bowl. Press onto bottom of ungreased
13x9-inch baking pan. Set aside.
Melt chocolate chips and 2/3 cup whipping cream in 1-quart saucepan over low
heat, stirring occasionally, until smooth (4 to 5 minutes). Spread evenly over
crust. Place in freezer while making filling (at least 10 minutes).
Combine powdered sugar, cream cheese and peppermint extract in large 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.
To serve, cut into squares. Top each serving with small candy cane, if desired.
Serve frozen or refrigerated. Store frozen.
Recipe 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.
Recipe Tip
To remove the powdery residue from the crushed candy, place crushed candy in a
mesh strainer; shake until most of residue is removed.
If you're lucky enough to be Irish,
You're lucky enough!
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