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Export 13 ingredients for grocery delivery
Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
Melt the butter in a small saucepan. Whisk in the cocoa powder. Let cool slightly.
Beat the eggs until light colored. Add the sugar and extracts and beat again.
Stir in 1/4 cup of butter/cocoa mixture quickly. Add the rest of the butter mixture and beat again.
Sift together the flour, salt, and baking powder. Slowly beat into the wet mixture in the bowl.
Pour into prepared pan. Bake for 30 minutes. Do not over bake. Remove and let cool.
Beat the cream cheese, sugar, and extracts until light and creamy. Set aside.
Place 1 1/2 cups Andes peppermint chips and shortening in a microwave safe bowl. Heat for 30 seconds. Stir and heat again if needed until creamy. Pour into cream cheese mixture and beat until mixed in.
Fold in half of the Cool Whip and 1/2 cup Andes chips.
Cut the brownies into 1 inch squares. Place half the brownies in the bottom of a trifle bowl.
Top with half of the peppermint cheesecake. Repeat layers.
Cover the top with the 2 1/2 cups Cool Whip and Andes chips.
Swirl the last 1/2 cup Cool Whip around the edges with a piping bag and icing tip 21.
Top each swirl with candy bar triangles. Keep refrigerated and covered until serving.