PepperMint Candy Chocolate Bars
One Sarcastic Baker recipe - Baking (Jewish)
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Sticks Unsalted Butter, soften ((226 g / 8 oz))
- 4 Cups Powderes Sugar ((500 g / 18 oz))
- 2 tsp Pepper Mint Extract
- 36 Pepper Mint Candy (such as Starlight) ((200 g / 7 oz))
- 1-2 TBS Milk
- 1 + 2 TBS Cup AP Flour ( (140 g / 5 oz))
- 1/4 Cup Cocoa Powder ((28 g / 1 oz))
- 1/2 tsp Baking Powder
- 1/2 Cup Powdered Sugar ((60 g / 2 oz))
- 1 Stick Unsalted Butter, soften ((113 g / 4 oz))
- 1 Large Egg Yolk
- 3 Cup Dark Chocolate Chips (semi sweet is ok) ((500 g / 18 oz))
- 2 TBS Vegetable Shortening
- 5 Pepper Mint Candy, crushed
Instructions
- 1
Place the Pepper Mint candy in a food processor and process until powdered.
- 2
In a bowl of a standing mixer, beat butter on high until smooth.
- 3
Change speed to low and add the powdered sugar 1 cup at a time. Once all the sugar has been fully added increase speed back to high.
- 4
Add the salt and peppermint extract.
- 5
Add the milk, a table spoon at a time, to avoid a runny filling. Beat the filling for about 5 minutes.
- 6
Add the crushed Candy and mix to incorporate.
- 7
Preheat Oven to 350F. Grease the bottom and sides of 8" square pan and line with Parchment paper, allowing 2" of parchment paper sticking from the sides of the pan.
- 8
In a medium bowl sift the flour, cocoa mix and baking powder and set a side.
- 9
Beat the butter and powdered sugar in a bowl if a standing mixer, until well mixed.
- 10
Add the egg yolk and mix to combine.
- 11
Add the flour and cocoa mix (Scrap the sides and bottom of the bowl if needed) and beat just until you get a moist dough.
- 12
With you hands, spread the dough in the greased pan until you covered the full surface of the pan with an even layer of dough.
- 13
Using a kitchen fork gently pierced the dough thru out the surface.
- 14
Bake in the middle rack for 16-18 minutes.
- 15
Remove from the oven and allow to completely cool.
- 16
Once the dough is cooled, add the Pepper Mint cream on top than using a cake spatula or a spoon to smooth.
- 17
Place the refrigerator to get hard, 2-3 hours or over night.
- 18
Remove the pan from the refrigerator and with both hands grabbing the excess parchment paper, remove the cookie from the pan. Place on a cutting board.
- 19
Using a sharp knife, cut the cookie into 6 stripes, each 1.25" W. Cut each strip into 3 equal bars. (each should be about 1.25 W and 2.5" L)
- 20
Place a cooling rack onto of a baking pan lined with baking paper.
- 21
Melt the chocolate chips and the vegetable shortening, until smooth and has a thin consistency.
- 22
Allow the chocolate mix to cool down for few minutes, before coating the bars,otherwise the hot chocolate will melt the cream and create a big mess.
- 23
Using a spoon coat each bar starting with the edges of the each bars and continuing with the center. Gently shake or bang the pan to remove any excess chocolate.
- 24
Using a knife remove the bars from the cooling rack and place on a flat dish lined with a parchment paper. Place the plate in the refrigerator for 5 minutes.
- 25
After 5 minutes, sprinkle the crushed Pepper Mint candy for decoration. Return bars to the refrigerator.