Peppermint-Chocolate Tart

• 3 eggs
• 1 cup whole milk
• 1 tsp. peppermint extract
• 3 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, divided
• 1 ready-to-use chocolate flavor crumb crust (6 oz.)
• 2 cups COOL WHIP Whipped Topping (Do not thaw.)
• 1 Tbsp. coarsely crushed candy canes

1. Heat oven to 350 degrees F.
2. Whisk eggs, milk and extract in medium bowl until blended.
3. Microwave 2 pkg.
4. chocolate in microwaveable bowl on HIGH 2 min.
5. or until chocolate is completely melted, stirring after each minute.
6. Add chocolate to egg mixture; mix well.
7. Pour into crust.
8. Bake 30 to 35 min.
9. or until center is almost set.
10. Cool.
11. Microwave COOL WHIP and remaining chocolate in separate microwaveable bowl 2 min.
12. or until chocolate is completely melted and mixture is well blended, stirring after 1 min.
13. Slowly pour over tart; spread to completely cover tart.
14. Refrigerate 4 hours.
15. Garnish with crush candy before serving.

eggs, milk, peppermint, s bittersweet chocolate, ready, canes

Taken from www.kraftrecipes.com/recipes/peppermint-chocolate-tart-186873.aspx (may not work)