I am totally making this for Christmas! Peppermint Cream Brownie Torte

Peppermint Cream Brownie Torte

From the great recipes of BETTY CROCKER!

Brownie

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and eggs called for on brownie mix box (for cakelike brownies)

Peppermint Cream

1/2 cup whipping (heavy) cream

1/2 package (8-ounce size) cream cheese, softened

1/4 cup powdered sugar

1/2 teaspoon peppermint extract

Dark Chocolate Ganache

1/4 cup whipping (heavy) cream

1/2 cup semisweet chocolate chips

Chocolate Trees

1 cup semisweet chocolate chips

1 teaspoon shortening

1.Heat oven to 350°F (325°F for dark or nonstick pan). Line13x9-inch pan with foil, letting foil hang 2 inches over ends of pan. Spray foil with cooking spray. Make brownie mix as directed on box for cakelike brownies. Spread batter in pan. Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

2.Meanwhile, in medium bowl, beat 1/2 cup whipping cream with electric mixer on high speed until soft peaks form; set aside. In medium bowl, beat remaining Peppermint Cream ingredients on low speed until blended; beat on medium speed until smooth. Gently stir whipped cream into cream cheese mixture.

3.In 1-quart saucepan, heat 1/4 cup whipping cream over low heat until hot but not boiling; remove from heat. Stir in 1/2 cup chocolate chips until melted. Let stand at room temperature about 1 hour or until slightly thickened.

4.Remove brownies from pan, using foil to lift. Cut brownies crosswise to make 3 equal rectangles. Trim sides if desired.

5.To assemble torte, place 1 brownie rectangle on serving platter; spread with 2/3 cup Peppermint Cream. Top with second brownie rectangle; spread with Dark Chocolate Ganache. Top with third brownie rectangle; spread with remaining cream. Refrigerate uncovered until serving.

6.Meanwhile, place a piece of cooking parchment or waxed paper on cookie sheet. Draw 1 1/2- to 2-inch tree outlines or trace around 2-inch tree-shaped cookie cutter, leaving 1/2 inch space between each tree. Center toothpick at bottom of and 1/2 inch into each tree outline. In 1-quart saucepan, heat 1 cup chocolate chips and the shortening over low heat, stirring constantly, until chips are melted. Pour chocolate into decorating bag fitted with plain tip or resealable plastic bag; snip one corner. Starting at top of each tree outline, pipe chocolate over tree and end of toothpick within tree; fill center with random, squiggly lines. Refrigerate until chocolate hardens. Gently remove trees from paper; refrigerate until serving.

7.Just before serving, sprinkle torte with candies and arrange Chocolate Trees on top. Store covered in refrigerator.

Makes 9 servings