1 pkg. (15.9 oz.) brownie mix (8-inch pan size)
1/2 teaspoon peppermint extract
2 oz. Baker’s White Chocolate
6 oz. (3/4 of 8-oz. pkg.) Philadelphia Cream Cheese, softened
1 tablespoon sugar
3/4 teaspoon vanilla
2 cups thawed Cool Whip Whipped Topping
2 oz. Baker’s Semi-Sweet Chocolate
1 tablespoon crushed candy canes
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 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not over bake.) 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.