No-Bake Peppermint Mocha Brownies
These ultra fudgy, super chewy Peppermint Mocha Brownies are perfect for your holiday cookie tray! Sweet and rich, they're also no-bake, saving your oven for something else!
- 1/2 cup evaporated milk
- 1 Tbsp espresso or instant coffee crystals
- 2 cups semi-sweet chocolate chips divided
- 1 cup marshmallow creme
- 1 (15.25 oz pkg) Oreo cookies finely crushed into crumbs
- 1 cup powdered sugar
- 1/2 cup heavy whipping cream
- About 1 cup crushed candy cane pieces
Line an 8 or 9-inch pan with foil, extending the sides of the foil over the edges of the pan. Grease the foil lightly with cooking spray and set aside.
In a small saucepan, heat the evaporated milk and espresso over medium-low heat, or until coffee is dissolved. Stir in ONE (1) cup of the semi-sweet chocolate chips and the marshmallow creme. Cook and stir until melted and smooth; remove from heat and pour into a large bowl. Add the cookie crumbs and powdered sugar and stir until combined.
Press into the prepared pan in an even layer, spreading to edges of pan. Set aside.
In a large, microwaveable bowl, combine the remaining semi-sweet chocolate chips and heavy cream and microwave for about 1 minute, stirring until chips are melted. Pour ganache over the bars and spread in an even layer. Top with crushed candy canes and refrigerate for about 1-2 hours or until set. Cut into bars and serve. Store in the fridge up to one week, covered.