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 overnight, so plan ahead
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.
Place the condensed milk, chocolate and butter in a small heavy based saucepan over very low heat. Stir until smooth and glossy.
Add the desiccated coconut, peppermint and coconut extracts and stir through.
Pour over the cookie base then chill overnight to firm up.
Melt the milk chocolate in the microwave in 30 second increments, stirring well between each until smooth.
Take the set slice out of the tin and cut into 32 bars (cut into quarters, then each of those into 8).
Lay a sheet of baking paper over a large baking, then sit a wire rack on top.
Drop one of the bites into the melted chocolate. Use two forks to move the fudge around and coat completely. Transfer to the wire rack to drip. If you like, drizzle some dark chocolate over the top of each bar and allow to set again.
Once all the bars are coated, line the base of a container with baking paper. Carefully transfer the bars from the wire rack to the container. (Don’t let them set on the rack, otherwise they’ll stick to it. Place the container in the fridge for the bars to set (couple of hours)
I use a standard Australian 20ml tablespoon (equiv. 4 teaspoons worldwide)
It's much easier to coat the bars by melting more chocolate than actually required. None of it needs to be wasted though. Pour the excess chocolate into a zip lock bag, then lay it out flat in the fridge so that it sets in a thin-ish layer. That way you can break off pieces when you need to and you can re-melt it for your next chocolate covered recipe.
This recipe, while incredibly easy to make, requires setting time overnight, so plan ahead
Author: Marie Roffey
Course: Dessert, Food Gifts, Snack
Cuisine: American, Australian, World
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