This Black and White Peppermint Tart is hugely impressive to look at—but a cinch to make. (It starts with brownie mix and peppermint extract.)
What You Need
Original recipe yields 12 servings
1 pkg. (15.9 oz.) brownie mix (8-inch pan size)
1/2 tsp. peppermint extract
2 oz. BAKER'S White Chocolate
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. sugar
3/4 tsp. vanilla
2 cups thawed COOL WHIP Whipped Topping
2 oz. BAKER'S Semi-Sweet Chocolate
1 Tbsp. crushed candy cane s
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Let's Make It
Heat oven to 350ºF.
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.
Stocking Your Kitchen
Cooling racks are a must for the kitchen if you plan to do a lot of baking. This piece of equipment is necessary for proper cooling of cakes, cookies and other baked goods and for protecting countertops. Buy strong racks for durability and strength.
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.