No-Bake Peppermint Chocolate Bars

• 分量: 50 bars, plus scraps fro
• 調理時間: 1 hour 15 mins
• 総時間: 4 hours 30 minutes

材料

For the base:

10 1/2 ounces (300 grams) graham crackers (about 20) or digestive biscuits

12 tablespoons (1 1/2 sticks/170 grams) unsalted butter, diced

1/2 cup (50 grams) cocoa powder

1/3 cup (75 grams) packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups (150 grams) unsweetened desiccated coconut

1/2 teaspoon flaky sea salt

For the peppermint layer:

6 tablespoons (3/4 stick/85 grams) unsalted butter, at room temperature

2 2/3 cups (330 grams) confectioners' sugar

1/3 cup (80 milliliters) heavy cream

1 teaspoon peppermint extract

Green food coloring (optional)

For the chocolate topping:

8 ounces (225 grams) dark chocolate (at least 60 percent cacao), roughly chopped

3 tablespoons (40 grams) unsalted butter

1 tablespoon golden syrup or honey

手順

Lightly grease a 9-by-13-inch pan, then line with enough parchment paper to leave a generous overhang on the two long sides. Secure the paper in place with 2 to 4 metal clips.

Make the base: Place the graham crackers or digestives into a large freezer bag and crush into crumbs using a rolling pin (a few small chunks are fine). Transfer the crumbs to a large bowl.

Place the butter, cocoa and brown sugar into a heatproof bowl set over a pan with a few inches of simmering water, ensuring the bottom of the bowl doesn’t touch the water and stir until the butter is melted and everything is smooth. Add the eggs and whisk for a few minutes, or until the mixture thickens. It will look and feel like chocolate pudding. Remove from the heat and stir in the vanilla, coconut and salt. Transfer to the bowl with the graham cracker crumbs, stirring until combined. Scrape into the prepared pan and spread into an even layer. Refrigerate while you make the peppermint layer.

Make the peppermint layer: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and hand mixer, beat the butter on medium speed until it is light and creamy, about 2 minutes. Add the confectioners’ sugar in three additions, alternating with the cream, then raise the speed to high and beat until light and fluffy, about 5 minutes. Add the peppermint extract, plus a drop or two of food coloring, if using, and beat until evenly combined. Scrape into the pan, spreading over the base in an even layer. Refrigerate for 1 hour before making the topping.

Make the chocolate topping: Place the chocolate, butter and golden syrup or honey in a heatproof bowl set over a pan with a few inches of simmering water, ensuring the bottom of the bowl doesn’t touch the water, and stir occasionally until everything is melted and smooth. Remove from the heat and pour the chocolate mixture over the peppermint filling, spreading into an even layer. Refrigerate until set, at least 1 hour.

To serve, use the parchment paper to lift the mixture from the pan, then cut into pieces using a sharp knife. To create the diamonds, cut a series of vertical lines along the long side of the slab spaced about 1 inch apart. Then, cut a series of diagonal lines running across the vertical cuts, spaced about 1 1/2 inches apart along the short side, carrying the pattern all the way through the slab. For the cleanest slices, use a knife that's been heated in hot water, then dried, for each cut.

Serve chilled.