A thick layer of creamy mint icing is sandwiched between a crumbly chocolate cookie base and smooth dark chocolate ganache in these irresistible squares.
- Prep time 30 minutes
- Total time 3 hours & 30 minutes
Ingredients
Crust:
Filling:
Topping:
Method
Crust: In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar and vanilla until fluffy; beat in chocolate. Stir in flour just until combined.
Press into bottom of parchment paper– lined 9-inch (2.5 L) square cake pan.
Bake in 300?F (150?C) oven just until firm and edges begin to pull away from sides of pan, about 30 minutes. Let cool completely in pan.
Filling: In large bowl, beat butter with icing sugar until mixture resembles fine crumbs; beat in cream and peppermint extract. Using food colouring, tint icing to desired shade of green. Scrape over crust, smoothing top. Refrigerate until firm, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Topping: In heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate with cream, stirring, until melted and smooth, about 5 minutes. Remove from heat; let cool for 5 minutes. Pour over filling, smoothing top. Sprinkle with crushed peppermint candies. Refrigerate until firm, about 1 hour. (Make-ahead: Cover and refrigerate for up to 3 days.)
Lift out onto cutting board; peel down sides of parchment paper. Cut into squares.
Tip from The Test Kitchen: For a clean cut, run your knife under hot water, then wipe dry before slicing the squares. Wipe the knife clean with a towel between slices.
Makes 50 squares.
Nutritional facts per square: about
- Sodium 37 mg
- Sugars 10 g
- Protein 1 g
- Calories 143.0
- Total fat 9 g
- Potassium 29 mg
- Cholesterol 22 mg
- Saturated fat 6 g
- Total carbohydrate 15 g
%RDI
- Iron 3.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 7.0
