Peppermint Mousse Bars are a great way to use up any leftover candy canes that may be hanging around after Christmas. If you don’t have any candy canes left you can use any type of crushed up candy, just swap the peppermint extract for vanilla. These little dream bars are light and rich at the same time, just like a classic mousse would be. They are soft and melt in your mouth. Creamy, but refreshingly minty. These must be refrigerated until served.
For the crust:
36 chocolate cookies (like Oreos), crushed into small crumbs
1/4 cup coconut oil or butter, melted
2 tablespoons sugar
For the mousse:
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon peppermint extract
1 cup crushed candy canes, or peppermint candies, plus more to top if desired.
1 1/2 cup heavy cream, whipped
- To make the crust: Preheat oven to 350°F. Spray a 7×11″ baking dish (you can use a 9×13″ but the mousse will be shorter) with non stick baking spray.
- Mix together the cookie crumbs, melted coconut oil, and sugar. Press into the baking dish and bake for 10 minutes. Allow to cool completely.
- To make the filling: Using a hand mixer or counter top mixer beat the cream cheese with the powdered sugar until completely smooth and no lumps remain. Beat in the peppermint extract. Stir in the candy cane pieces.
- Gently fold in the whipped cream. Mix as little as possible so as not to deflate the whipped cream. Spread this mixture as evenly as you can over the chilled crust. Place in the refrigerator for at least 3-4 hours before cutting and serving.