Updated: Nov 29, 2021
Here is another of my favorite holiday treats I have not made in a while. I adapted from a 1960 Better Homes & Garden cookbook, the original recipe had all these mixes and really over-processed ingredients. It took me several adaptations until I came up with this recipe. There a number of steps but the end results is so worth it - Enjoy
Chocolate cookie base
1 cup of unbleached flour
1 cup of Almond flour
1 cup of unsalted butter, 2 sticks, cubed and chilled
4 tablespoons of unsweetened cocoa powder
1/2 teaspoon of salt
6 1/2 cups of powder sugar
6 tablespoons of unsalted butter, room temp
1/2 cup of heavy cream
4 teaspoons of peppermint extract- get the real stuff
20oz of dark chocolate, chopped
1 teaspoon of coconut oil
Preheat oven to 350 degrees
Line a brownie baking pan with parchment paper, with flaps coming up so that the bars will be easily removed from the pan - about a 9-inch by 18-inch pan or two 9inch square pans.
Place the cookie base dry ingredients into the food processor and pulse to combine. Add butter and pulse until a ball forms. Roll out in the baking pan and press evenly across the bottom. The dough should be flat, no need to work it up the sides of the pan. Bake for about 25 to 30 minutes. The cookie base should start pulling away from the sides of the pan. Let cool at room temp for an hour then place in the fridge for an additional hour.
Place all the ingredients for the mint filling in a stand mixer, mix until smooth thick paste forms and all the ingredients are well combined.
Remove cookie base from the fridge and spread the mint mixture evenly on top, place back in the fridge to chill for at least 2 to 3 hours.
Place a double-boiler on medium heat - the water should be simmering not a rolling boil. Place most of the chocolate into the top of the boiler, about 18 oz, melt and stir until smooth. Remove from heat and stir in the remaining chocolate until smooth, followed by the coconut oil.
Now there are 2 ways to cover the squares:
Pour the chocolate over the uncut squares, chill, and then cut afterward or
Precut the squares, place them on a cooling that is on a parchment-lined baking sheet and pour chocolate over covering the sides. let cool a room temp, then transfer to fried to harden.
I usually do the first one since I like a thick chocolate top but I have done the second one so the bars are completely covered - Enjoy