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Chocolate Mint Squares Tested Recipe

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Chocolate Mint Squares Recipe

Chocolate Mint Squares are a delicious mixture of textures and flavors. They are no bake, have three layers, and are actually a mint flavored Nanaimo Bar. They start with a crumb base, followed by a layer of buttercream, and the crowning glory is a smooth and glossy layer of semi sweet chocolate. Chocolate Mint Squares are perfect anytime of the year but chocolate and mint do seem to be a holiday favorite so you might want to include these in your holiday baking.

 

Chocolate Mint Squares start with a base layer, a wonderful combination of cocoa powder (regular unsweetened or Dutch-processed), chopped nuts (pecans or walnuts), coconut (sweetened or unsweetened) and graham cracker crumbs (or crushed Digestive Biscuits) held together with melted butter and a beaten egg. This layer does need to be chilled so it can be easily covered with a thick creamy icing made from butter, confectioners (powdered or icing) sugar, custard powder (Bird's is the most popular brand), and pure peppermint extract. Now, although Bird's Custard Powder is found on most grocery store shelves in Canada, it can be hard to find in the States. I would make the effort to locate it (can be found on the web) but there is another solution, and that is to use vanilla instant pudding powder which only changes the taste of the squares slightly. I have colored this layer green to make it more festive looking and so everyone knows they are mint flavored. Again, this layer needs to be chilled so we can finish the squares off with a shiny coating of chocolate. I like to use a good quality dark chocolate, one that has a lovely shiny finish (a sign that the chocolate was cooked at the right temperature for the right amount of time) and wonderful 'snap' when you break it into pieces. The only point to remember is to bring the squares to room temperature before cutting into squares so the chocolate will not break into small pieces.

Related Recipes You May Like

Nanaimo Bars

Brownies, Chocolate Mint

Brownies, Cream Cheese

Peppermint Bark

Millionaire's Shortbread Bars

Peppermint Patties

Chocolate Mint Squares: Butter (or use a non stick cooking spray) a 9 x 9 inch (23 x 23 cm) pan.

Bottom Layer: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).

Buttercream: In your electric mixer (or with a hand mixer) cream the butter. Beat in the remaining ingredients. If desired, add a little green food coloring and beat until the filling is uniform in color. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

Chocolate Topping: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate.

To Serve: To prevent the chocolate from cracking bring the squares to room temperature and then, using a sharp knife, cut into pieces.

Yield: Makes about 25 squares. Preparation time 30 minutes.

References:

Deseine, Trish, 'I Want Chocolate'. San Diego: Laurel Glen, 2002.

Mendelson, Susan & Cruz, Joey, 'The Lazy Gourmet'. Vancouver/Toronto: Whitecap Books, 2000.

Rosbottom, Betty. 'Betty Rosbottom's Cooking School Cookbook', New York: Workman Publishing, 1987.

Wine, Cynthia. 'Across the Table: An Indulgent Look at Food in Canada'.  Scarborough: Prentice-Hall Canada Inc., 1985.

http://www.nanaimo.ca

Chocolate Mint Squares:

1/2 cup (1 stick) (113 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1/3 cup (30 grams) unsweetened cocoa

1 large egg, beaten

1 teaspoon pure vanilla extract

2 cups (200 grams) graham cracker crumbs

1 cup (65 grams) coconut (either sweetened or unsweetened)

1/2 cup (50 grams) walnuts or pecans, coarsely chopped

Buttercream:

1/4 cup (56 grams) unsalted butter, room temperature

2 - 3 tablespoons milk

2 tablespoons vanilla custard powder (Bird's) or vanilla pudding powder

1/2 teaspoon pure peppermint extract

2 cups (230 grams) powdered sugar (confectioners or icing) sugar

Green Food Coloring (optional)

Chocolate Topping:

4 ounces (115 grams) semisweet chocolate, chopped

1 tablespoon (14 grams) unsalted butter

 
 
 
     
 

 

 

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