3/4 cup Founders & Farmers sweetened, flaked coconut
3/4 cup finely chopped Founders & Farmers almonds
The Filling
4 cups icing sugar, divided
1/2 cup Cal & Gary's butter, softened
1/2 tsp salt
5 tsp instant espresso powder
4 tbsp hot water
2 tsp peppermint extract
The Topping
3/4 cup Founders & Farmers semi-sweet chocolate, chopped
2 tbsp Cal & Gary's butter
3 tbsp crushed candy canes
How to make it
Base
Line a 8-inch square pan with parchment paper, making sure that it hangs over the edge of the pan. Set aside.
In a saucepan over low heat, combine butter, cocoa, brown sugar, espresso powder and salt. Heat until the butter and sugar melts together, and the mixture is homogeneous.
Remove from heat, whisking until cooled slightly. While constantly whisking, whisk in the slightly beaten egg, Place back onto low heat. Cook, stirring the mixture until it starts to thicken, about 5 minutes. Whisky until the mixture is smooth. Remove from heat.
In a large bowl, combine graham cracker crumbs, coconut and almonds. Transfer the cocoa mixture into the dry ingredients. Mix thoroughly until all the ingredients are well combines.
Press evenly and firmly into the prepared pan. Place in the freezer or refrigerator until the base is set, 15 - 30 minutes.
Filling
In the bowl of a stand mixer, using the paddle attachment, cream together butter and 1 cup icing sugar until smooth, creamy and well blended. Add and mix in salt.
In a small bowl, mix together espresso powder and hot water until dissolved. Allow to cool.
Add the cooled espresso mixture and peppermint extract to the creamed butter and icing sugar, stirring until well combined. Add the remaining icing sugar and blend until the filling is smooth and creamy; about 3 minutes.
Spread the filling evenly over the base, then place in the freezer or fridge until firm; 30 - 60 minutes.
Topping
In a small bowl over a water bath, melt the chocolate and butter stirring frequently until smooth. Remove from heat and stir until smooth. Remove from heat and stir until smooth and chocolate has slightly cooled or at room temperature.
Pour over the filling and spread evenly with an offset spatula or knife. Tap pan onto work surface to even out chocolate topping and to remove any air bubbles.
Sprinkle crushed candy canes over chocolate.
Freeze or refrigerate the bars again to let the topping cool until just set; about 10 - 15 minutes.
Once the topping has set, remove the bars from the pan by holding the edges of the overhanging parchment paper to gently lift them out. Peel back the parchment paper and use a sharp knife to slice them into bars. Run the knife under hot water after each cut for cleaner slices.
Serve immediately or store in the refrigerator for up to 5 days.
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The Base
2/3 cup Cal & Gary's butter
1/3 cup cocoa powder
1/4 cup Dark Brown Sugar
1 tbsp instant espresso powder
1/4 tsp salt
1 egg, beaten
1 1/2 cup graham cracker crumbs
3/4 cup Founders & Farmers sweetened, flaked coconut
3/4 cup finely chopped Founders & Farmers almonds
The Filling
4 cups icing sugar, divided
1/2 cup Cal & Gary's butter, softened
1/2 tsp salt
5 tsp instant espresso powder
4 tbsp hot water
2 tsp peppermint extract
The Topping
3/4 cup Founders & Farmers semi-sweet chocolate, chopped
