Bake_from_Scratch_-_September_03_2019

NO-BAKE PEPPERMINT SLICE
Makes 16 bars

Recipe by Erin Clarkson

This recipe is a nod to my favourite biscuit (cookie)
from New Zealand, the mint slice. I’ve turned it
into this No-Bake Peppermint Slice, which has a
chocolate-graham cracker crust, a minty fi lling,
and a smooth chocolate top. A little goes a long
way with this, so it is perfect for making ahead to
have on hand in the refrigerator for whenever you
need a little treat!

1 (14.4-ounce) box (408 grams) graham
crackers
½ cup (43 grams) Dutch process cocoa powder
¼ cup (50 grams) granulated sugar
½ teaspoon (1.5 grams) kosher salt
1 cup plus 3 tablespoons (99 grams)
unsweetened desiccated coconut*
1 cup plus 2 tablespoons (255 grams)
unsalted butter, melted and slightly cooled
Peppermint Filling (recipe follows)
Chocolate Topping (recipe follows)

1. Butter and fl our a 9-inch square baking pan.
   Line pan with parchment paper, letting excess
   extend over sides of pan.


2. In the work bowl of a food processor,
   pulse together graham crackers, cocoa,
   sugar, and salt until mixture resembles fi ne
   crumbs. Transfer mixture to a medium bowl;

add coconut, stirring until combined. Add

melted butter, and stir with a rubber spatula

until incorporated. (Mixture should resemble

wet sand.) Using a fl at-bottomed glass or

measuring cup, press mixture into bottom of

prepared pan. Freeze for 20 minutes.

3. Top graham cracker layer with Peppermint
   Filling. Use a damp off set spatula to help
   smooth Peppermint Filling into an even layer.
   Slam pan on counter to level. Refrigerate until
   set, about 30 minutes.


4. Top with Chocolate Topping. Slam pan on
   counter several times to smooth and release any
   bubbles. Refrigerate until topping is set. Using a
   clean, sharp knife, cut into 16 (2¼-inch) squares,
   wiping blade between each cut. Refrigerate in an
   airtight container for up to 3 days.

*Desiccated coconut is unsweetened, very fi nely

ground coconut with most of the moisture removed.

If your local grocery store doesn't carry it, check

specialty food stores or online.

PEPPERMINT TOPPING

Makes about 2 cups

4¾ cups (570 grams) confectioners’ sugar, sifted

2 tablespoons (28 grams) unsalted butter,

softened

1¼ teaspoons plus ⅛ teaspoon (5 grams)

peppermint extract

½ teaspoon (3 grams) vanilla bean paste

3 to 4 tablespoons (45 to 60 grams) boiling

water, divided

1. Place confectioners’ sugar, butter, peppermint
   extract, and vanilla bean paste in a medium bowl.
   Add 3 tablespoons (45 grams) boiling water,
   and stir until incorporated. (It should resemble a
   thick paste that smooths out within about
   20 seconds when the bowl is left to stand.) Add
   remaining 1 tablespoon (15 grams) boiling water,
   1 teaspoon (5 grams) at a time, if needed, to help
   get to correct consistency. Use immediately.

CHOCOLATE TOPPING

Makes about 1 cup

9 ounces (250 grams) 70% cacao dark

chocolate, chopped

3 tablespoons (42 grams) vegetable or

canola oil

1. In the top of a double boiler, combine
   chocolate and oil. Cook over simmering water,
   stirring frequently, until chocolate is melted
   and mixture is smooth. (Alternatively, combine
   chocolate and butter in a medium microwave-
   safe bowl. Heat on high in 30-second intervals,
   stirring between each, until chocolate is melted
   and mixture is smooth.) Use immediately.

SALTED HAZELNUT CHOCOLATE

MAPLE RUM BARS

Makes 16 bars

Recipe by Becky Sue Wilberding

Think pecan pie fi lling but with chocolate,

hazelnuts, and signifi cantly less work. These

nutty bars are layered with a brown sugar

shortbread cookie base and topped with smooth

dark chocolate and a decadent maple, rum, and

hazelnut fi lling. To fi nish, the bars are liberally

sprinkled with crunchy sea salt fl akes to perfectly

balance out the indulgent fl avors.

2 cups (266 grams) raw hazelnuts

¾ cup (170 grams) unsalted butter, softened

¾ cup (165 grams) fi rmly packed light brown

sugar

1 teaspoon (4 grams) vanilla extract

1¾ cups (219 grams) all-purpose fl our

1 teaspoon (3 grams) fi ne sea salt

1¼ cups (213 grams) dark chocolate chips

Maple Rum Filling (recipe follows)

2 teaspoons (6 grams) fl aked sea salt

1. Preheat oven to 350°F (180°C).


2. Spread hazelnuts in an even layer on a baking
   sheet.


3. Bake until hazelnuts give off a nutty aroma and
   have browned slightly, 10 to 15 minutes. (The skins
   should start to blister.) Let cool slightly. Wrap nuts

No-Bake

Peppermint Slice