Search This Blog

Thursday, June 21, 2018

MINT CHOCOLATE COOKIE SQUARES

                                     







BY: THE CANADIAN LIVING TEST KITCHEN

A thick layer of creamy mint icing is sandwiched between a crumbly chocolate cookie base and smooth dark chocolate ganache in these irresistible squares.

Portion size 50 servings
Credits: Canadian Living Magazine: December 2015

INGREDIENTS
Crust:
1 1/4 cup butter softened
3/4 cups icing sugar
1/2 teaspoon vanilla
55 g semisweet chocolate (about 2 oz) melted and slightly cooled
2 cups all-purpose flour
Filling:
1/2 cup unsalted butter softened
2 1/2 cups icing sugar
1/4 cup whipping cream (35%)
2 teaspoons peppermint extract
food coloring
Topping:
115 g milk chocolate (about 4 oz) chopped
55 g dark chocolate (about 2 oz) chopped
1/2 cup whipping cream (35%)
2 tablespoons crushed red and/or green peppermint candies

METHOD
Crust: In a stand mixer with paddle attachment, or in a bowl using a wooden spoon, beat together butter, icing sugar and vanilla until fluffy; beat in chocolate. Stir in flour just until combined.

Press into bottom of parchment paper– lined 9-inch (2.5 L) square cake pan.
Bake in 300?F (150?C) oven just until firm and edges begin to pull away from sides of the pan, about 30 minutes. Let cool completely in pan.

Filling: In a large bowl, beat butter with icing sugar until mixture resembles fine crumbs; beat in cream and peppermint extract. Using food coloring, tint icing to desired shade of green. Scrape over crust, smoothing top. Refrigerate until firm, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Topping: In a heatproof bowl set over a saucepan of hot (not boiling) water, heat chocolate with cream, stirring, until melted and smooth, about 5 minutes. Remove from heat; let cool for 5 minutes. Pour over filling, smoothing top. Sprinkle with crushed peppermint candies. Refrigerate until firm, about 1 hour. (Make-ahead: Cover and refrigerate for up to 3 days.)

Lift out onto cutting board; peel downsides of parchment paper. Cut into squares.

Tip from The Test Kitchen: For a clean cut, run your knife under hot water,
then wipe dry before slicing the squares. Wipe the knife clean with a towel between slices.

NUTRITIONAL FACTS
per square: about
Sodium37 mgSugars10 gProtein1 gCalories143.0Total fat9 gPotassium29 mgCholesterol22 mgSaturated fat6 gTotal carbohydrate15 g

http://www.canadianliving.com/food/recipe/mint-chocolate-cookie-squares

No comments:

Post a Comment