Candy Cane Squares – Grandma Ellen

Crust:

1 cups chocolate cookie wafers, crushed

3 tablespoons sugar

1 cube melted butter or margarine

Combine all the crust ingredients in a small bowl.  Press into the bottom of a 9x13 pan.

Ganache Layer:

1 cup semi-sweet real chocolate chips

2/3 cup heavy whipping cream

Melt the chocolate chips and 2/3 cup whipping cream in 1 quart saucepan over low heat, stirring occasionally until smooth (about 4-5 minutes). Pour over chocolate cookie crust.  Place in refrigerator at least 10 minutes.

Candy Cane Layer:

1 cup powdered sugar

2 (8 ounce) package softened cream cheese

1 ½ cup whipping cream, whipped

2/3 cups candy canes, coarsely crushed

24 small candy canes (optional)

Peppermint extract

Crush candy in a resealable (Ziploc) plastic bag.  Pound with a rolling pin or mallet.

Combine powdered sugar, cream cheese peppermint extract in a large mixing bowl.  Beat at a low speed.  Gently stir in whipping cream and candies.  Spread over gouache.  Sprinkle with additional crushed candy.  Cover and freeze for 4 hours or overnight.  Garnish each serving piece with a candy cane if desired.