Bar #17: Chocolate Candy Cane Neiman Marcus

Last year, I made Candy Cane Neiman Marcus Bars and they were such a huge hit, that I decided to mix and match them for Bar 17 and make a Chocolate Candy Cane variety!  If you’re a peppermint mocha fan, you are going to flip over these bars.  Flip.  Maybe do a back handspring even.  They’re that good!
Only 10 days until Christmas!  
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1 box of chocolate cake mix
4 eggs
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!

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  • April Parrish December 16, 2013 at 3:34 pm

    I made these yesterday for our church Christmas party and they were delicious. Everyone loved them!
    Thanks for sharing!

  • Jane December 16, 2013 at 5:21 pm

    This looks YUMMY! Does it need to be in the fridge until it is served?

  • Bailey Morris December 2, 2014 at 6:11 am

    I'm not quite sure where to post my comment, so I'll leave it here! I'd give the wellies to my best friends, Sofia, Natalie, and Ali, who are some of the most loyal, beautiful-inside-and-out people I know, and my sweet younger cousin Kayleigh. I think it's really important to play the big sister in her life, and I know they'd fit well in her closet!

  • Mary December 8, 2015 at 12:20 pm

    Is mint extract the same thing as peppermint extract?