Coconut White Chocolate Peppermint Fudge Bars


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
Servings16 serves
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
  1. Line an 8 inch square tin with baking paper.
For the base (2 minutes)
  1. 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)
  2. Add the melted butter and mix well.
  3. Press firmly into the base of the tin and place in the fridge.
Make the peppermint fudge (5 minutes)
  1. Place the condensed milk, chocolate, butter and glucose in a small saucepan over very low heat. Stir until smooth and glossy.
  2. Add the peppermint and stir through.
  3. Pour over the cookie base
  4. Place it back in the fridge for at least an hour before proceeding.
Make the mint coconut ice (3 minutes)
  1. In a large bowl, mix together the condensed milk, sugar and peppermint extract until fully combined.
  2. Add the desiccated coconut and stir through.
  3. 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.
  4. Return to fridge for 3 hours or overnight to set firm.


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