Mix together 0.75 oz. peppermint flavoring and 7 lb. 8 oz. Holland creme, reserve. Grind up candy canes, reserve. Mix brownie mix according to manufacturer instructions. Line a half sheet tray with parchment paper and treat with pan spray. Deposit 2 lb. 8 oz. batter, spread to edges, and bake at 350°F until set. Let brownies cool completely then freeze. Unmold while frozen (this step is optional, but the brownies will both unmold and slice much easier from frozen) and top with 1 lb. 8 oz. prepared peppermint creme. Melt fudge icing and pour a thin layer on top, sprinkle with ground candy canes before icing sets. Slice into 2" x 3"-inch rectangles. Drizzle with warmed fudge icing and top with a mini candy cane.
Mint, Candy Cane, Fudge, Buttercreme, Buttercream