An Easy No-Bake Treat:
Chocolate Peppermint Squares Recipe
This will be a short post, as I have been on the road all day (well, on the rails actually, or should that be off the rails!) – but, these delicious easy no-bake treats, Chocolate Peppermint Squares, need to be shared as the recipe is just so easy (as the title suggests) and it’s just a matter of crushing, melting and chilling – no baking at all is required in this recipe. I made these a couple of weeks ago, for my friend Lynn’s 50th Birthday Picnic party, which, you can read about here: Picnics, Salads and Paella! Under the Willow Tree with Salmon Spread and Russian Salad. The tray of these minty squares that I took along to the picnic vanished in a trice and I have been asked to share the recipe with several of my friends. The original recipe was found on an American website – Very Best Baking (a commercial site run by Nestlé) and can be found here: Easy No-Bake Creamy Chocolate Mint Bars, but, I tweaked it to metric measurements, and also added and changed a few ingredients too, as you will see if you compare the two recipes.
The original recipe calls for NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels and chocolate wafer cookies – I used 75% cocoa solids chocolate in place of the semi-sweet chocolate morsels, and double chocolate chip cookies in place of the chocolate wafer cookies. I also added a VERY British ingredient to the minty filling, a Kendal Mint Cake! It added a really fresh minty taste, as well as making the filling a little firmer.
As these cheeky little chocolate squares have MINT in them, they make an excellent candidate for this month’s We Should Cocoa, a fabulous chocolate challenge hosted by Choclette over at Chocolate Log Blog; this month, the guest host is the lovely Victoria from A Kick in the Pantry Door, and the theme is……..as you may have guessed, MINT! I think that mint makes for a very happy marriage when hitched with chocolate, just think of all the lovely choc-mint treats that there are out there……After Eight Mints, Elizabeth Shaw’s Mints, Aero Bars and many more. As well as one of my favourite ice creams, choc-chip mint.
The link to the original recipe has been shared above, but, I have also recorded the recipe as I made it below; the measurements are in metric, and may not correlate exactly to the original recipe, but they worked for me. I also discovered that the few bits and pieces of these peppermint chocolate squares that were left, more crumbs than squares, were excellent when crumbled into some vanilla ice cream! That’s all for today, I am off to have a long soak in the bath and then it’s an early night with one of my new cookbooks, bliss! See you later and have a wonderful evening, Karen
Chocolate Peppermint Squares Recipe:
320g x 75% cocoa solids chocolate, broken into small pieces
85g bar of Kendal Mint Cake, melted
380g chocolate chip cookies, I used double chocolate chip cookies, crushed
2 tablespoons milk
2 teaspoons peppermint essence or extract, divided
4 drops of green food colouring
320g icing sugar
Butter a 9″ square baking tin.
Melt 100g of the chocolate with 75g of the butter (in a microwave is best) and then add it to the crushed cookies, then press them into the base of the buttered baking tin. Allow to chill in a fridge or a freezer for about 10 to 15 minutes, until it is firm and cold.
Beat 100g of the butter with half of the peppermint essence/extract and then gradually add the icing sugar and beat until smooth. Add the melted and cooled Kendal mint cake and mix well again. Add the food colouring, a drop at a time until the desired colour has been achieved. Spread this over the chilled cookie base and allow to chill once again, for about 10 minutes.
Melt the remaining chocolate with the rest of the butter and the peppermint essence/extract, again in the microwave is best, and then when the chocolate has melted, beat until the chocolate and butter is smooth and amalgamated. Allow to stand for 10 minutes until it is cooler, but not set and then pour or spoon over the peppermint filling. Chill the squares for 2 hours until they are firm, then allow to come to room temperature for 10 minutes before cutting into squares. Makes about 18 to 24 squares.