Ingredients Jump to Instructions ↓

  1. Crust:

  2. 2 oz Unsweetened Chocolate

  3. 1/2 cup Butter softened

  4. 1 cup Sugar

  5. 2 Eggs

  6. 1 tsp Vanilla

  7. 1/2 cup Flour

  8. 1/4 tsp Cinnamon

  9. Filling:

  10. 6 oz White Chocolate

  11. 3 Tbsp Heavy Cream

  12. 3/4 tsp Peppermint extract

  13. Glaze:

  14. 4 oz Semisweet Chocolate

  15. 1/4 cup Heavy Cream

Instructions Jump to Ingredients ↑

  1. Crust:

  2. Butter & flour an 8" square baking pan and shake out excess flour. Melt chocolate and whisk until smooth and shiny. Remove from heat and set aside.

  3. With an electric mixer, cream butter & sugar. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate & vanilla. Add flour & cinnamon and beat just until incorporated.

  4. Pour batter into prepared pan and spread evenly. Bake at 325 for 25-30 minutes or until tester comes out clean. Cool to room temperature.

  5. Filling:

  6. Melt white chocolate & cream, stir constantly until mixture is smooth. Stir in peppermint extract. Spread filling over cooled crust. Refrigerate until cool and set (approximately 30 minutes or longer).

  7. Glaze:

  8. Melt chocolate and cream. Whisk until melted and smooth. Remove from heat and spread over the white chocolate layer. Refrigerate until glaze is set (approximately 30 minutes or longer). Cover and refrigerate. Bring to room temperature before serving. Yield: serves 16 Notes: Recipe from Betty Rosbottom


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