Big Pan Frosted Dark Chocolate Peppermint Bark Brownies

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Leftovers. There was maybe a cup and a half of leftover Chocolate Cream Cheese Frosting from recent big batch made to frost Dutch Potato Cake. There was a pinch more than eight ounces left in a tin of Brown & Haley’s Dark Chocolate Peppermint Bark, two ounces of which were used in a chewy yet hollow and crunchy cookie* not long ago. Also, today is my lovely neighbor’s last visit to this house to pick up a couple remaining things. I wish to present her with a small gift. What to do?

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Make some very gooey dark chocolate brownies, frost them with some more chocolate and sprinkle a bit of crushed candy cane over the top. I couldn’t even wait for the chocolate to cool and gel. They baked for 35 minutes, sat on the wire rack for one hour precisely, took two minutes to frost, two minutes to crush and sprinkle the candy and 30 seconds more to my plate. Cheers for leftovers!

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Cartoon characters point to the star attraction.

(I’m thinking of putting these on top of a wedding cake this summer for the bride and my brother, the groom. He lived in the Middle East, so why not? Let’s see if anyone tells him about this because I might be just kidding.)

*https://mschefinseattle.com/2018/01/17/crunchy-chocolate-mint-chews/

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