1 stick melted butter
3 teaspoons peppermint extract, divided
1 box of powdered sugar (about 4 cups)
8 oz package of cream cheese, softened
red food coloring
1/2 cup peppermint crunch
Preheat oven to 350 degrees.
Grease one 13×9 inch pan.
In bowl, combine cake mix, 2 eggs and melted butter. Stir in 2 teaspoons of peppermint extract. Spread in bottom of pan.
In a second bowl, beat with electric mixer, powdered sugar, 2 more eggs and cream cheese until smooth. Add in remaining one teaspoon of peppermint extract and red food coloring until batter reaches desired color. Then, stir in peppermint crunch. Spread on top of crust mixture.
Bake 35-40 minutes until edges are brown and center set (it will still be slightly wobbly in the middle).
Cool on counter 30 minutes, then refrigerate 2 hours up to 2 days.
This Christmas dessert will be a staple this holiday season over at our house. Easy, festive and delicious!