1 stick melted butter
2 teaspoons peppermint extract
1 box of powdered sugar (about 4 cups)
8 oz package of cream cheese, softened
1 cup peppermint crunch
Preheat oven to 350 degrees. Grease one 9×13 inch pan.
In a mixing bowl, combine cake mix, 2 eggs and melted butter. Spread in bottom of pan.
In a second bowl, beat with electric mixer, powdered sugar, 2 more eggs and cream cheese until smooth. Beat in peppermint extract and 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.
Cut into squares and serve (I always garnish mine with a little extra peppermint crunch).
Every bite is just a little burst of Christmas cheer!