Servings: 12

Weight Watcher Smart Points: 23

Preparation Time: 30 Minutes

Cooking Time: 55 Minutes

Ready In: 85 Minutes


  • 1 box brownie mix (for 9x13 pan)
  • 1/4 cup candy cane pieces
  • 1 package cream cheese (8 oz.)
  • 1 cup dark chocolate chips
  • 1 egg
  • 1 Cool Whip (8 oz.)
  • 1/4 cup oil
  • 1 refrigerated pie crust (Pillsbury)
  • 1/2 teaspoon shortening
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/4 cup white chocolate chips


  1. Place the dark chocolate chips and 1/2 teaspoon shortening in a glass bowl
  2. Heat for 30 seconds in the microwave
  3. Stir and repeat
  4. Stir until creamy
  5. Place a piece of parchment on a tray
  6. Spread the melted chocolate evenly into a 11x7 rectangle
  7. Let set
  8. Repeat with the white chocolate chips and spread over the set chocolate
  9. Sprinkle with the candy canes
  10. Let set
  11. Break into bite sized pieces and set aside.Press the pie crust into a 10 inch pie plate according to the package directions
  12. Set aside.Mix the brownie mix, water, oil, and egg together
  13. Spread in the bottom of the pie crust
  14. Bake at 350 degrees for 30 minutes.While the brownie is baking, beat the cream cheese, egg, and sugar until creamy
  15. Melt the white chocolate chips and shortening in the microwave for 30 seconds
  16. Stir until creamy
  17. Beat into the cream cheese mixture
  18. Stir in 1 cup peppermint bark pieces
  19. When the brownie is done baking, spread the cheesecake mixture on top gently
  20. Cover the edges of the pie with foil
  21. Bake again for 25-30 minutes
  22. Let cool on a wire rack.When the pie is completely cool, spread the Cool Whip on top
  23. Decorate the edges of the pie with more peppermint bark
  24. Keep refrigerated until serving
  25. Cut into 12 pieces.

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