Ingredients
1 package fudge brownie mix (8-inch square pan size)1/2 cup vanilla or white chips1/2 cup 60% cacao bittersweet chocolate baking chips1/3 cup caramel ice cream topping1 pint peppermint ice cream, softened1 cup heavy whipping cream1/4 cup confectioners’ sugar1/8 teaspoon peppermint extract1/4 cup crushed peppermint candies
Preparation
Prepare brownie batter according to package directions; stir in vanilla and bittersweet chips. Spread onto the bottom and up the sides of a greased 9-in. pie plate.
Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Gently press down center of crust if necessary. Cool completely on a wire rack.
Drizzle caramel topping over crust; spread evenly with ice cream. Cover and freeze for 4 hours or until firm.
Remove from the freezer 10 minutes before serving. Meanwhile, in a small bowl, beat cream, confectioners’ sugar and extract until stiff peaks form. Spread over ice cream; sprinkle with crushed peppermints.
