Peppermint Crumb Squares Food

PEPPERMINT SLICE

Steps:

• Pre-heat oven to moderate-hot (180 degrees celsius, fan-forced).
• Grease a slice tin (28 x 18cm) and line with baking paper, leaving extra on each side (to pull the slice from the tin once cooked).
• Mix all ingredients together. Press into slice tin and level out with the back of a spoon.
• Bake for 20 minutes.
• Beat butter until a pale colour.
• Add icing sugar gradually, beating after each addition. Beat until fluffy.
• Add peppermint essence and green colouring and beat again.
• Once base is completely cooled, spread peppermint filling evenly over the base.
• Melt chocolate by placing in microwave and heating with 20 second bursts (stirring between each burst).
• Pour melted chocolate over cream filling, tilting tin from corner to corner to spread chocolate completely over the peppermint filling.
• Place in fridge for 15-30 minutes. Ideally, the chocolate shouldn't be completely set when cutting (it will crack as you're cutting if it's too hard).
• Once set, remove slice from tin by lifting edges of baking paper, cut into squares and return to the fridge. (And if you've left the slice in the fridge for longer, just let the slice rest at room temperature for half an hour before cutting into squares.)

RAW PEPPERMINT SLICE

Steps:

• To make the coconut base, line a 20cm (8-inch) square slice tin with non-stick baking (parchment) paper. Place the dates, almonds and coconut in a food processor and process for 1-2 minutes or until the mixture just comes together. Press into the base of the tin, using the back of a spoon, and refrigerate for 20 minutes.
• Place the coconut, rice malt syrup, coconut cream and peppermint in a food processor and process for 3-4 minutes, scraping down the sides of the bowl, until smooth. Spread the peppermint mixture evenly over the base. Refrigerate for 40 minutes or until set.
• Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted. Remove from the heat, add the oil and mix to combine. Spread the chocolate over the peppermint layer and smooth the top. Refrigerate for 1 hour or until set.
• Remove the slice from the tin and, using a hot knife, cut it into bars. Refrigerate until ready to serve.
• Keep this slice refrigerated in an airtight container for up to 2 weeks.

CHOCOLATE PEPPERMINT SQUARES RECIPE BY TASTY

Steps:

• Place graham crackers in a gallon-sized re-sealable plastic bag. Crush crackers with rolling pin until fine in texture.
• In a bowl, combine crushed graham cracker with melted butter and mix well.
• Line a 9×9 inch (23x23 cm) pan with parchment paper. Fill pan with graham cracker crumbs and pat down to create one even, compressed crust. Place in freezer.
• In a large bowl, combine ingredients for peppermint cream with hand mixer until a thick, uniform cream is formed.
• Remove pan from freezer and layer the peppermint cream on crust in one even layer. Freeze for at least 1 hour.
• Remove pan from freezer and cut the sheet sheet of peppermint cream and graham cracker into 36 squares (i.e. 6 lengthwise cuts and 6 crosswise cuts). Place squares on a metal cooling rack.
• In a small bowl, combine chocolate and coconut oil (the exact amount of coconut oil needed may vary based on the chocolate used). Microwave in 20-second intervals, stirring between each, until chocolate is fully melted.
• Top squares with melted chocolate.
• Chill squares in fridge or freezer until ready to eat.
• Enjoy!

THE BEST NO BAKE PEPPERMINT SLICE RECIPE

Steps:

• Line a 28 x 18 cm slice tin with baking paper, making sure that you leave plenty hanging over the sides to help your remove the slice once it has set.
• Crush the biscuits either by using a food processor or a rolling pin until they resemble fine crumbs. Transfer to a large bowl.
• Roughly chop ALL of the peppermint crisp bars and add HALF of the chopped pieces to the bowl with the biscuit crumbs. Set the remaining pieces aside for later.
• Break the peppermint chocolate into squares and place it along with the butter (which has been cut into cubes) into a microwave safe bowl and cook for 30 second spurts on a medium high heat until melted.
• Add the melted chocolate mixture and the condensed milk to the bowl with the crushed biscuits and use a large spoon to mix to combine.
• Pour the mixture into the slice tin, and use the back of your metal spoon to press it down into the tray, creating a flat surface.
• Break the white chocolate into squares and place into a microwave safe bowl. Cook for 30 second spurts until melted and then pour over the peppermint slice and top with the remaining peppermint crisp pieces.
• Place the slice into the fridge to set, and after approximately 2 hours, remove and cut into small slices