No-Bake Chocolate Peppermint Squares Recipe

Introduction

No-bake chocolate peppermint squares are a delightful holiday treat that combines creamy layers of peppermint and chocolate over a crunchy vanilla wafer crust. Perfect for festive gatherings, these squares are easy to prepare and chill, with no oven required.

Ingredients

• Crust:
• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup (1/2 stick) unsalted butter
• 2 tablespoons sugar
• Peppermint Layer:
• 8 oz cream cheese, softened
• 1/2 cup finely crushed peppermint candy cane or starlight mints
• 2 tablespoons milk
• 1/3 cup sugar
• 1 1/4 cups whipped topping
• Chocolate Layer:
• 1 package (4-serving size) instant chocolate pudding mix
• 1 3/4 cups milk
• Topping:
• 8 oz whipped topping (1 tub)
• 1/4 cup coarsely chopped peppermint candy cane

Instructions

1. Step 1: Mix the vanilla wafer crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9 x 9-inch pan. Refrigerate while preparing the next layers.
2. Step 2: For the peppermint layer, beat the softened cream cheese with milk until smooth and silky. Add sugar and crushed peppermint candy, then beat well. Gently fold in the whipped topping. Spread this mixture evenly over the crust in the pan.
3. Step 3: Prepare the chocolate layer by beating the instant chocolate pudding mix with milk for 2 minutes until thickened. Spread this pudding over the peppermint layer and let it set for 5 to 10 minutes.
4. Step 4: Spread the remaining whipped topping over the chocolate layer. Sprinkle with coarsely chopped peppermint candy cane for garnish.
5. Step 5: Refrigerate the squares for at least 4 hours before serving. For a special twist, freeze for 4 hours for an ice cream cake-like treat.

Tips & Variations

• Use crushed starlight mints if you prefer a slightly milder peppermint flavor.
• You can substitute the vanilla wafer crumbs with graham cracker crumbs for a different crust texture.
• For a richer chocolate layer, try using dark chocolate pudding mix instead of regular chocolate.
• If you want a firmer texture, freeze the squares and let them thaw slightly before serving.

Storage

Store the peppermint squares covered in the refrigerator for up to 4 days. If frozen, keep them in a freezer-safe container for up to 2 weeks. Thaw in the refrigerator before serving. Reheat is not necessary as this dessert is best enjoyed chilled or frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these squares ahead of time?

Yes, this recipe is perfect for making ahead. Refrigerate or freeze them and enjoy when needed.

Do I have to use peppermint candy canes?

No, you can substitute with crushed starlight mints or any peppermint candies you prefer for the same festive flavor.

No-Bake Chocolate Peppermint Squares Recipe

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4.4 from 90 reviews

Delight in these No-Bake Chocolate Peppermint Squares, a festive layered dessert combining a buttery vanilla wafer crust, a creamy peppermint cheese layer, and a rich chocolate pudding topping, crowned with whipped topping and peppermint candy for a perfect holiday treat.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling time)
• Yield: 16 squares 1x
• Category: Desserts
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup (1/2 stick) unsalted butter
• 2 tablespoons sugar

Peppermint Layer

• 8 oz cream cheese, softened
• 1/2 cup finely crushed peppermint candy cane or starlight mints
• 2 tablespoons milk
• 1/3 cup sugar
• 1 1/4 cups whipped topping

Chocolate Layer

• 1 package (4-serving size) instant chocolate pudding mix
• 1 3/4 cups milk

Topping

• 8 oz (1 tub) whipped topping
• 1/4 cup coarsely chopped peppermint candy cane

Instructions

1. Prepare Crust: Mix the vanilla wafer crumbs, melted unsalted butter, and sugar together until well combined. Press the mixture firmly into the bottom of a 9 x 9-inch pan to form an even crust. Place in refrigerator to chill and set while you prepare the next layers.
2. Make Peppermint Layer: In a mixing bowl, beat the softened cream cheese with milk until smooth and silky. Add sugar and crushed peppermint candy; beat well until combined. Gently fold in 1 1/4 cups of whipped topping, mixing until evenly incorporated. Spread this creamy peppermint mixture evenly over the chilled crust in the pan.
3. Prepare Chocolate Layer: In a separate bowl, whisk the instant chocolate pudding mix with 1 3/4 cups milk for about 2 minutes until thickened. Spread the pudding evenly over the peppermint layer. Allow the pudding layer to set for 5-10 minutes at room temperature.
4. Add Topping: Spread the remaining 8 oz tub of whipped topping evenly over the chocolate layer. Sprinkle the top with the coarsely chopped peppermint candy cane for a decorative and flavorful finish.
5. Chill and Serve: Refrigerate the assembled dessert for at least 4 hours to allow all layers to set properly. For a special variation, freeze for 4 hours to create a texture similar to ice cream cake before serving.

Notes

• You will need two 8 oz tubs of whipped topping or one larger 12 oz container; not all will be used.
• For a firmer texture similar to ice cream cake, freeze the dessert for 4 hours instead of refrigerating.
• Crushing peppermint candy canes or starlight mints finely ensures a smooth peppermint layer.
• Use a 9 x 9-inch pan for best results to maintain appropriate thickness of layers.
• Make sure cream cheese is softened to prevent lumps in the peppermint layer.

Keywords: no-bake dessert, chocolate peppermint squares, holiday dessert, layered dessert, peppermint candy, instant pudding dessert