Peppermint chocolate squares
Chocolate cornflake base, peppermint icing and a chocolate top. Makes 26
A chocolate cornflake base, a layer of peppermint icing (tinted green if you like), and a smooth topping of cooking chocolate. The book uses Scotbloc cooking chocolate; any plain cooking chocolate works.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 13
Ingredients
For the base
- 3 ½ oz margarine
- 3 ½ oz self-raising flour¾ cup
- 2 ⅝ oz soft brown sugar½ cup
- 2 tsp cocoa powderlevel
- 2 ⅓ oz cornflakes2½ cups, crushed
For the icing
- 8 oz icing sugar1¾ cups
- 2 tbsp water
- ½ tsp peppermint essence
- 1 drop green food colouring (optional)
For the chocolate layer and decoration
- 5 ½ oz cooking chocolatemelted
- ⅞ oz cooking chocolatemelted
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What you'll need
Spices & pantry
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Method
0/9 doneStep 1: Heat the oven to 350°F (325°F fan). Grease a 28.5 × 18.5 cm Swiss roll tin.
Step 2: Melt the 3 ½ oz margarine and mix in the 3 ½ oz self-raising flour, 2 ⅝ oz soft brown sugar, 2 tsp cocoa powder and 2 ⅓ oz cornflakes.
Step 3: Press into the tin in an even layer about 1.5 cm deep.
Step 4: Bake for 20 minutes. Remove and leave to harden.
20 minStep 5: Blend the 8 oz icing sugar, 2 tbsp water, ½ tsp peppermint essence and 1 drop green food colouring until you have a stiff icing.
Step 6: Spread over the base and leave to firm up for half an hour.
30 minStep 7: Pour the melted 5 ½ oz cooking chocolate over the set icing to cover it completely.
Step 8: Leave to set, then cut into 4 cm squares.
Step 9: Decorate with diagonal lines of ⅞ oz cooking chocolate.
Nutrition per serving
- Calories
- 265 kcal
- Protein
- 2 g
- Carbs
- 41 g
- Fat
- 11 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does peppermint chocolate squares take?
- About 50 minutes in total: 30 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 13 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of self-raising flour?
- Plain flour + 2 tsp baking powder per 150g (1 cup).
- What can I use instead of soft brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
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