Black and White Peppermint Tart

1. 1

   Heat oven to 350 degrees F.

2. 2

   Spray 9-inch tart pan with removable bottom with cooking spray.

3. 3

   Prepare brownie batter as directed on package; stir in peppermint extract.

4. 4

   Spread onto bottom of prepared pan.

5. 5

   Bake 25 min.

6. 6

   or until toothpick inserted in centre comes out with fudgy crumbs.

7. 7

   (Do not overbake.)

8. 8

   Immediately press down centre of brownie with bottom of measuring cup, leaving depression in centre of brownie and 1/2-inch-wide rim around edge.

9. 9

   Cool completely in pan.

10. 10

    Melt white chocolate as directed on package.

11. 11

    Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.

12. 12

    Stir in melted chocolate.

13. 13

    Gently whisk in Cool Whip; spread over brownie.

14. 14

    Refrigerate 2 hours.

15. 15

    Meanwhile, melt dark chocolate; spread into thin layer on parchment-covered baking sheet.

16. 16

    Sprinkle with crushed candy.

17. 17

    Refrigerate until firm.

18. 18

    Break chocolate into small pieces.

19. 19

    Remove tart from pan just before serving.

20. 20

    Garnish with chocolate pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.