Peppermint Ganache Bars
Back to Recipes & MoreIngredients
- 1½ cups (188 g) all-purpose flour
- 5 tsp (13 g) cornstarch
- ½ tsp (3 g) salt
- 1 cup (227 g) butter, melted and cooled to room temperature
- ½ cup (109 g) Redpath® Dark Brown Sugar, packed
- 2 tbsp (30 ml) heavy cream
- 1 tbsp (15 ml) pure vanilla extract
- 2½ cups (425 g) dark chocolate (at least 60% cacao), finely chopped
- 1 cup + 2 tbsp (280 ml) heavy cream
- 2 tbsp (28 g) butter
- ¼ tsp (2 g) salt
- 1½ tsp (7 ml) pure peppermint extract
- ½ tsp (2 ml) pure vanilla extract
- Peppermint candies or candy canes, crushed
Equipment
Square baking pan (8-inch)
Parchment paper
Scale or dry measuring cups
Measuring spoons
Liquid measuring cup
Medium bowl x 2
Whisk
Rubber spatula
Offset spatula
Fork
Wire cooling rack
Medium heat-proof bowl (preferably stainless steel)
Heat-proof spatula
Plastic wrap
Small offset spatula
Chef’s knife
Instructions
Step 1
Preheat oven to 350°F (177°C).
Step 2
Lightly grease and line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on all sides for easy unmoulding.
Step 1
In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt until well combined, and no lumps remain.
Step 2
In another medium bowl, whisk together the melted butter and Redpath® Brown Sugar until combined and no lumps remain. Stir in the heavy cream and vanilla extract.
Step 3
Add the butter mixture into the dry ingredients. With a rubber spatula, fold together until it forms a dough; do not overmix.
Step 4
Transfer and evenly press and spread the dough with an offset spatula into the prepared pan. Place into the fridge to chill; at least 10 minutes.
Step 5
Dock the dough with a fork and place the chilled base into the preheated oven and bake for 28 to 30 minutes, or until pale golden and edges are golden brown. Remove from the oven and place onto a wire cooling rack to cool.
Step 1
Place the finely chopped chocolate into a medium heat-proof bowl.
Step 2
In a medium heavy-bottomed saucepan over medium heat, bring the heavy cream, butter, and salt to a simmer; do not boil. Pour the hot cream mixture over the chopped chocolate. Cover the bowl with plastic wrap and let sit; 2 minutes.
Step 3
With a heat-proof spatula, stir the chocolate mixture, starting in the centre and slowly moving outwards as the chocolate incorporates into the heavy cream.
Step 4
When the chocolate and cream mixture is smooth and homogeneous, stir in the peppermint and vanilla extracts. Pour the ganache over the cookie base. Gently tap the pan several times on a flat work surface to even out the chocolate. Place into the fridge for 5 to 10 minutes to thicken the ganache slightly before sprinkling the top with crushed peppermint candies or candy canes (see Chef’s Tips).
Step 5
Cover pan with plastic wrap and place back into the fridge to completely set; at least 4 hours, but preferably overnight.
Step 6
Once firmly set, run a small offset spatula around the bars and the parchment paper, pressing the blade against the parchment paper to prevent gouging of the bars. Clean the offset spatula, and run it around the parchment paper and the sides of the baking pan, pressing the blade of the offset spatula against the sides of the pan. This will help loosen the parchment paper from the pan and loosen the bars from the parchment paper.
Step 7
Carefully lift the bars from the pan using the parchment overhangs. With a sharp chef’s knife, slice into 32 bars or squares (see Chef’s Tips).
