Candy Cane Slice

We have been trying to stave off the way to early Christmas celebrations in our house with only partial success. No decorations will be up until the 1st of December, but there may be a hint of Christmas music, oh and a little bit of holiday-themed baking…

I love this recipe because it can be cut up into little nibbly bits or left in big squares for an indulgent treat! These candy cane slices are chocolatey peppermint goodness and a great treat for the festive season!

If you want to check out a few more peppermint treats for the holidays try these: Peppermint Oreo Christmas Bark or Peppermint Mocha Scones (my favourite)

 

Candy Cane Slice

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This recipe makes 20 large squares (470 calories) or 40 smaller ones (235 calories) or 80 bite sized pieces (115 calories).

Ingredients:

Base

  • 400g digestives (crushed)
  • 220g dark chocolate (roughly chopped)
  • 180g butter
  • 4 Tbs maple syrup

Topping

  • 387g (one can) condensed milk
  • 375g white chocolate (roughly chopped)
  • 1.5 tsp mint flavouring
  • red food colouring
  • 200g white chocolate (roughly chopped)
  • 7 candy canes (crushed)

 

Preparation:

  1. Line a baking tray about 20cm x 25cm with baking paper.
  2. For the base crush up the digestive biscuits into crumbs.
  3. Melt together the dark chocolate, butter and maple syrup for the base either in the microwave or on a double boiler, mixing regularly.                                        54CF189E-65AB-45CF-91B3-524B5C1C9472
  4. In a large mixing bowl, combine the digestive biscuits and melted chocolate and mix until well combined.
  5. Press the mixture evenly into the base of the pan.                                          9BE257D8-DF7D-4CD2-BD8B-29021DBD6465
  6. For the filling combine the condensed milk and 375g of white chocolate and melt in the microwave or a double boiler, mixing regularly.
  7. When completely melted, mix in the mint flavouring and red food colouring.     A0445525-6AFA-434A-97E7-F2BD170056AB
  8. Poor the rest of the mint layer into the pan and spread out evenly.                D8F65015-ACEA-4406-B137-2B4DDCC63FC4
  9. Place in fridge to set for about 30 minutes.
  10. Melt the remaining 200g of white chocolate in a double boiler or microwave, stirring regularly.                                                                                                 E90128B6-9C4F-4336-8C2B-4CF9DB2654B6
  11. Poor chocolate evenly over the mint layer and spread flat.
  12. Crush up the 7 candy canes until pretty fine (if the chunks are too big they can be a bit sharp). To do this, place the unwrapped candy canes in a bag and beat with a rolling pin.
  13. Sprinkle the candy cane dust over the top of the white chocolate.
  14. Let set in fridge for at least two hours.
  15. Cut up into desired pieces and serve.

Hope you enjoy this as much as I did!!!!

 

 

Here is an easy to print version:

Candy Cane Slice

Ingredients:

Base

  • 400g digestives (crushed)
  • 220g dark chocolate (roughly chopped)
  • 180g butter
  • 4 Tbs maple syrup

Topping

  • 387g (one can) condensed milk
  • 375g white chocolate (roughly chopped)
  • 1.5 tsp mint flavouring
  • red food colouring
  • 200g white chocolate (roughly chopped)
  • 7 candy canes (crushed)

 

Preparation:

  1. Line a baking tray about 20cm x 25cm with baking paper.
  2. For the base crush up the digestive biscuits into crumbs.
  3. Melt together the dark chocolate, butter and maple syrup for the base either in the microwave or on a double boiler, mixing regularly.
  4. In a large mixing bowl, combine the digestive biscuits and melted chocolate and mix until well combined.
  5. Press the mixture evenly into the base of the pan.
  6. For the filling combine the condensed milk and 375g of white chocolate and melt in the microwave or a double boiler, mixing regularly.
  7. When completely melted, mix in the mint flavouring and red food colouring.
  8. Poor the rest of the mint layer into the pan and spread out evenly.
  9. Place in fridge to set for about 30 minutes.
  10. Melt the remaining 200g of white chocolate in a double boiler or microwave, stirring regularly.
  11. Poor chocolate evenly over the mint layer and spread flat.
  12. Crush up the 7 candy canes until pretty fine (if the chunks are too big they can be a bit sharp). To do this, place the unwrapped candy canes in a bag and beat with a rolling pin.
  13. Sprinkle the candy cane dust over the top of the white chocolate.
  14. Let set in fridge for at least two hours.
  15. Cut up into desired pieces and serve.

Hope you enjoy this as much as I did!!!!

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