Chocolate Cream Cheese Peppermint Bars

1. 1

   Make brownie batter according to packaged directions (you'll typically need water, eggs, and oil, as directed in mix package). Stir in 1 teaspoon of peppermint extract. Bake and set aside.

2. 2

   Spray a 9x13 rectangular pan with non-stick cooking spray and spread sugar cookie dough along the bottom to create an even layer. Bake according to package directions, until edges are golden brown. Set aside to cool. Cut any harder crispy edges off the brownies. Scrape the rest of the baked brownies into a large bowl. Carefully mix cream cheese into brownies until it's generally uniform in color. Carefully drop brownie mixture by the spoonful onto the baked cookie dough. Smooth the top gently.

3. 3

   Over a double boiler, melt the white chocolate. Gently stir in the remaining teaspoon of peppermint extract. Spread melted chocolate over brownie. Top with crushed candy canes. Place in the refrigerator until chocolate has hardened. Cut into bars. Store in refrigerator up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.