Bake from Scratch

Holiday Bars

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 filling, 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 flour 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 fine 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 flat-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 finely 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, sifted2 tablespoons (28 grams) unsalted butter,1¼ teaspoons plus ⅛ teaspoon (5 grams) peppermint extract½ teaspoon (3 grams) vanilla bean paste3 to 4 tablespoons (45 to 60 grams) boiling water, divided

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