Description
These Choc Mint Crisp Squares are the kind of bake you throw together when you want something rich, nostalgic, and very snackable. They’re buttery, chocolatey, and finished with that unmistakable peppermint crunch everyone sneaks seconds of.
Ingredients
Units
Scale
- 250 g butter, softened
- 60 ml sunflower oil
- 250 ml sugar, 1 cup
- 50 ml cocoa powder
- 400 ml desiccated coconut
- 500 ml cake flour
- 5 ml baking powder, 1 tsp
- 100g = 2 x 50 g peppermint crisp chocolate bars, grated
Instructions
- Preheat the oven to 200°C.
- Grease a large baking sheet or shallow tray, about 33 x 23 cm, and line the base with baking paper, so the squares lift out easily later.
- In a large bowl, cream the 250 g butter until soft and smooth. Please don’t hesitate to use a wooden spoon here, nothing fancy.
- Stir in the 60 ml sunflower oil until fully blended, then add the 250 ml sugar and cream it together until pale and fluffy. It should look lighter and feel smoother at this point.
- Add the 50 ml cocoa powder and 400 ml desiccated coconut, stirring well, so no dry cocoa patches are hiding in the bowl.
- Sift the 500 ml cake flour and 5 ml baking powder together, then stir them into the mixture to form a fairly soft, spreadable dough. It shouldn’t be stiff or crumbly.
- Press the dough evenly into the prepared baking sheet, smoothing the top with the back of a spoon or your fingers. Don’t pack it down too hard, or the base can turn dense.
- Bake at 200 °C for 8 to 10 minutes, just until lightly golden and set. Keep an eye on it; overbaking dries these out fast.
- Remove from the oven and immediately cut into squares while still warm.
- Sprinkle the 2 x 50 g grated peppermint crisp chocolate bars evenly over the top, pressing them in gently so they stick as the base cools.
- Allow the squares to cool completely in the tray before lifting them out and separating. They firm up as they cool and slice much more neatly.
Notes
Created, Prepared, tried, and tested by Thilleshni
