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Peppermint Crunch Gooey Squares

Teresa Ambra
Rich ooey, gooey cake bars with Andes Peppermint Baking Chips added to the cheesecake layer.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Cookies, Brownies and Bars
Cuisine American
Servings 24

Ingredients
  

CAKE BASE:

  • 1 box yellow cake mix
  • 1/2 cup unsalted butter, melted 1 stick
  • 2 large eggs beaten
  • 1 cup pecans chopped
  • 1 cup Andes peppermint crunch baking chips

CHEESECAKE TOPPING:

  • 8 oz. pkg. cream cheese softened
  • 3 cups powdered sugar sifted (I did not sift the powdered sugar)
  • 2 large eggs beaten
  • 1 tsp. vanilla extract
  • 1 cup Andes peppermint crunch baking chips
  • powdered sugar for garnish

Instructions
 

CAKE BASE:

  • Pre-heat oven to 350°.
  • Combine the cake mix, melted butter and eggs in a mixing bowl and blend completely.
  • Fold in pecans and 1 cup peppermint baking chips.
  • Batter will be stiff.
  • Spread batter into a greased 9” x 13” glass baking dish.

CHEESECAKE TOPPING:

  • Beat cream cheese, eggs, vanilla and powdered sugar until smooth.
  • Fold in 1 cup Andes Peppermint Crunch Baking Chips.
  • Spread mixture evenly over cake base covering completely.
  • Bake at 350 degrees for 40-50 minutes or until a toothpick inserted in center comes out clean.
  • Place on a wire rack and cool.
  • Sprinkle generously with powdered sugar.
  • Cut into squares to serve.

Notes

NOTE: Andes peppermint crunch baking chips can be located at Cost Plus World Markets or Amazon.
Recipe adapted from Andes Mints.
© Can’t Stay Out of the Kitchen
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