Chocolate Peppermint Crunch


 Prep Time : 10 + 20 Minutes | Cook Time : 30 Minutes | Total Time : 2 hours | Difficulty : Easy

Chocolate Peppermint Crunch

Hello my lovelies! I took a little break in my birthday week and I missed you all! It was a fabulous birthday with a lot of food and cooking involved. I bought myself a few more books – my Pinterest board says I have 76 now! It’s a disease..  I even got a cheese-making kit from my best gal. I’m sure a few DIYs will make their way to you guys! Today’s recipe is one I’ve been working on for a while. I love the combination of chocolate and mint and a slice with a chocolate base topped with layers of mint and chocolate is a classic at every kiwi bakery. Each of the components of this slice are super easy, just be patient putting them together to get the best result.

Preheat the oven to 180C (350F). Line a 7 by 11 inch slice pan with baking paper and set aside. Mix the dry ingredients for the base in a large bowl, remembering to sift the cocoa powder to get rid of any accursed lumps.

Chocolate Peppermint Crunch -1

Melt the butter and add to the dry ingredients along with the vanilla extract.

Chocolate Peppermint Crunch -2

Mix well until combined and press into the prepared pan in an even layer.

Chocolate Peppermint Crunch -3

Bake for 25 to 30 minutes, rotating halfway through until the slice is firm and looks dry on top. It will also have a few very fine cracks in the top surface.

Chocolate Peppermint Crunch -4

Cool the slice completely in the pan. Once the slice is totally cold, mix the ingredients for the mint icing in a medium bowl until smooth and combined. It will be pretty stiff as we want it to hold it’s shape once the slice is cut. Add a tiny bit more milk if you need to get it to spread.

Chocolate Peppermint Crunch -5

Carefully spread the mint icing over the base. Heat your spatula under hot running water from time to time to help smooth the icing our gently. The buttery base will shed crumbs fairly easily if you are rough. Put the slice in the fridge for 10 minutes or so until the mint layer is firm.

Melt the chocolate and milk together in a microwave or double boiler. Stir in the icing sugar. Let the chocolate icing cool a bit before spreading on top of the mint layer. This is a much softer icing and will spread easily. Pop the finished slice back in the fridge to let the chocolate harden on top.

Chocolate Peppermint Crunch -6

When the slice is completely firm run a knife around the sides of the pan, and lift it out by the baking paper. Cut into pieces as desired. I like small bite-sized triangles – makes me feel like i’m eating less of it..

Chocolate Peppermint Crunch

I’m really struggling with a witty sign-off today – so just go make the slice. Dooo it. That is all.

Chocolate Peppermint Crunch


Prep Time : 10 + 20 mins | Cook Time : 30 mins | Total Time : 2 hours | Difficulty : Easy | Makes : 1 x 11 by 7 inch pan

A crunchy, buttery, chocolate slice layered with fresh peppermint and rich dark chocolate.

Ingredients:

For the base:

  • 1 cup (140 grams) all purpose flour
  • 1 cup (90 grams) unsweetened desiccated coconut
  • 1 cup (30 grams) crushed cornflakes
  • 1/2 cup (100 grams) lightly packed brown sugar
  • 1/4 cup (30 grams) dutch processed cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick plus 6 tablespoons (200 grams) butter
  • 1 teaspoon vanilla extract

For the peppermint layer:

  • 1 and 1/2 cups (260 grams) icing sugar
  • 2 tablespoons milk
  • 1 to 2 teaspoons mint essence

For the chocolate topping:

  • 200 grams dark chocolate (70 % or higher)
  • 4 tablespoons milk
  • 1/2 cup (90 grams) icing sugar

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • 7 by 11 inch shallow slice pan lined with baking paper

Directions:

Preheat the oven to 180C (350F). Line a 7 by 11 inch slice pan with baking paper and set aside. Mix the dry ingredients for the base in a large bowl, remembering to sift the cocoa powder to get rid of any accursed lumps.

Melt the butter and add to the dry ingredients along with the vanilla extract. Mix well until combined and press into the prepared pan in an even layer.

Bake for 25 to 30 minutes, rotating halfway through until the slice is firm and looks dry on top. It will also have a few very fine cracks in the top surface.

Cool the slice completely in the pan. Once the slice is totally cold, mix the ingredients for the mint icing in a medium bowl until smooth and combined. It will be pretty stiff as we want it to hold it’s shape once the slice is cut. Add a tiny bit more milk if you need to get it to spread.

Carefully spread the mint icing over the base. Heat your spatula under hot running water from time to time to help smooth the icing our gently. The buttery base will shed crumbs fairly easily if you are rough. Put the slice in the fridge for 10 minutes or so until the mint layer is firm.

Melt the chocolate and milk together in a microwave or double boiler. Stir in the icing sugar. Let the chocolate icing cool a bit before spreading on top of the mint layer. This is a much softer icing and will spread easily. Pop the finished slice back in the fridge to let the chocolate harden on top.

When the slice is completely firm run a knife around the sides of the pan, and lift it out by the baking paper. Cut into pieces as desired.

Cook’s Notes:

  • Taste your peppermint layer before you use it, I like my mint strong and tend to need to add more flavouring
  • Chill the slice in the fridge between each layer of icing to help keep the layers distinct
  • Run your spatula under hot water from time to time when spreading the icing layers, it will help to smooth each layer without ripping the one underneath

 – This slice keeps well for 3 to 4 days in an airtight container at room temperature. The mint layer will get firmer over time – 

© 2016 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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