Why I chose this recipe:
You might be saying, “Why is QCK posting a chocolate peppermint dessert when it is Spring?” Yes, more Spring-like desserts are in the making, but when I have something totally yummy to share, I just need to share it immediately. No matter the time of year, these Decadent Dark Chocolate Bars with Peppermint Cream will be a huge hit. The peppermint cream center sandwiched between a delicious chocolate crust and a decadent chocolate ganache topping makes these bars irresistible.
I had originally found a recipe for this bar in the NY Times cooking section. However, I thought I could improve upon them by making the peppermint cream creamier and the ganache richer. After a few iterations, this recipe is my version of this deliciously decadent, but easy bar.
The next time you are in the mood for a peppermint chocolate treat, whip up these bars and you will see how easy it is to Impress Without Stress.
Crust Ingredients
1 cup flour
½ cup sugar
2 Tbsp black cocoa*
¼ tsp kosher salt
8 Tbsp (1 stick) butter, cut into small chunks
Peppermint Cream Filling Ingredients
2 ½ cups confectionary sugar
3 Tbsp butter, room temperature
¼ cup heavy cream
2 tsp peppermint extract
Chocolate Ganache Ingredients
½ cup whipping cream
1 ¼ cup bittersweet chocolate chips
Directions
Preheat oven to 325 degrees.
Spray a 8×8-square baking pan with cooking spray and line with parchment paper allowing the excess to flow over the sides to make removal from pan easier.
Spray parchment paper with cooking spray and set aside.
In a food processor, combine flour, sugar, black cocoa and salt.
Pulse a few times to combine ingredients.
Add butter and process mixture until a crumbly dough forms.
Press dough into prepared pan and bake for 25 minutes. Cool.
While chocolate crust is cooling, prepare the peppermint cream filling.
In a stand mixer with paddle attachment, combine, butter, cream and peppermint extract and mix on low speed until fully combined.
Add confectionary sugar, once cup at a time, and blend on medium-low speed until all confectionary sugar has been added.
Turn speed up to medium-high and mix for 30 seconds.
Spread peppermint cream filling evenly over chocolate crust and chill for 30 minutes or as long as overnight.
When peppermint cream filling has chilled, prepare the ganache.
Place chocolate chips in medium-sized bowl and set aside.
Add whipping cream to small sauce pan and bring to a boil.
Pour boiling cream over chocolate chips and whisk until chips have melted and ganache is smooth.
Pour ganache over peppermint cream filling and spread evenly.
Chill bars for at least 30 minutes or overnight.
Remove bars from pan by lifting up on the excess parchment paper.
Cut bars into desired size and serve or place in airtight container and freeze until ready to enjoy.
* Black Cocoa I source from King Arthur Flour, but any cocoa can be used.