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Export 13 ingredients for grocery delivery
Step 1
Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
Step 2
Melt the butter in a small saucepan. Whisk in the cocoa powder. Let cool slightly.
Step 3
Beat the eggs until light colored. Add the sugar and extracts and beat again.
Step 4
Stir in 1/4 cup of butter/cocoa mixture quickly. Add the rest of the butter mixture and beat again.
Step 5
Sift together the flour, salt, and baking powder. Slowly beat into the wet mixture in the bowl.
Step 6
Pour into prepared pan. Bake for 30 minutes. Do not over bake. Remove and let cool.
Step 7
Beat the cream cheese, sugar, and extracts until light and creamy. Set aside.
Step 8
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.
Step 9
Fold in half of the Cool Whip and 1/2 cup Andes chips.
Step 10
Cut the brownies into 1 inch squares. Place half the brownies in the bottom of a trifle bowl.
Step 11
Top with half of the peppermint cheesecake. Repeat layers.
Step 12
Cover the top with the 2 1/2 cups Cool Whip and Andes chips.
Step 13
Swirl the last 1/2 cup Cool Whip around the edges with a piping bag and icing tip 21.
Step 14
Top each swirl with candy bar triangles. Keep refrigerated and covered until serving.
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