These wonderful fudge bars have a chocolate cookie base, white peppermint fudge and peppermint coconut ice � 3 easy layers wrapped in chocolate.
This recipe, while incredibly easy to make, requires setting time up to 5 hours or overnight, so plan ahead
Course: Afternoon Tea, Dessert, High Tea, Snack, Sweets
Ingredients
Chocolate Cookie Base
- 250 g chocolate cookies (I used arnotts choc ripple)
- 100 g unsalted butter, melted
Peppermint Fudge
- 1/2 tin sweetened condensed milk
- 250 g white chocolate, chopped (don�t use buttons)
- 2 tablespoons butter (notes)
- 1 tablespoon glucose / light corn syrup (notes)
- 2 teaspoons peppermint extract
Peppermint Coconut Ice
- 1/2 tin sweetened condensed milk
- 1 cup icing (confectioners / powdered) sugar
- 2 teaspoons peppermint extract
- 1 1/2 cups desiccated coconut
- 1-2 teaspoons water
To finish
- 300 g milk chocolate (notes)
- 50 g dark chocolate
Instructions
- Line an 8 inch square tin with baking paper.
For the base (2 minutes)
- Crush the cookies to crumbs using a blender or food processor (or place the cookies in a ziplock back and crush them using a rolling pin)
- Add the melted butter and mix well.
- Press firmly into the base of the tin and place in the fridge.
Make the peppermint fudge (5 minutes)
- Place the condensed milk, chocolate, butter and glucose in a small saucepan over very low heat. Stir until smooth and glossy.
- Add the peppermint and stir through.
- Pour over the cookie base
- Place it back in the fridge for at least an hour before proceeding.
Make the mint coconut ice (3 minutes)
- In a large bowl, mix together the condensed milk, sugar and peppermint extract until fully combined.
- Add the desiccated coconut and stir through.
- Add a little water to loosen the mixture just slightly then, with damp hands, gently spread and press the mixture over the top of the fudge layer.
- Return to fridge for 3 hours or overnight to set firm.
Visit Coconut White Chocolate Peppermint Fudge Bars@www.sugarsaltmagic.com For Recipe Instructions.