Peppermint Crumb Squares Recipes

CHOCOLATE PEPPERMINT BARS

Steps:

• Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
• Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
• Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
• Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
• In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
• Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
• Let squares sit at room temperature until chocolate is set, at least 1 hour.

CHOCOLATE PEPPERMINT SQUARES RECIPE BY TASTY

Steps:

• Place graham crackers in a gallon-sized re-sealable plastic bag. Crush crackers with rolling pin until fine in texture.
• In a bowl, combine crushed graham cracker with melted butter and mix well.
• Line a 9×9 inch (23x23 cm) pan with parchment paper. Fill pan with graham cracker crumbs and pat down to create one even, compressed crust. Place in freezer.
• In a large bowl, combine ingredients for peppermint cream with hand mixer until a thick, uniform cream is formed.
• Remove pan from freezer and layer the peppermint cream on crust in one even layer. Freeze for at least 1 hour.
• Remove pan from freezer and cut the sheet sheet of peppermint cream and graham cracker into 36 squares (i.e. 6 lengthwise cuts and 6 crosswise cuts). Place squares on a metal cooling rack.
• In a small bowl, combine chocolate and coconut oil (the exact amount of coconut oil needed may vary based on the chocolate used). Microwave in 20-second intervals, stirring between each, until chocolate is fully melted.
• Top squares with melted chocolate.
• Chill squares in fridge or freezer until ready to eat.
• Enjoy!