Christmas Kendal Mint Cake Bars

We’ve turned the famous Cumbrian confection into chocolate-dipped gifting bars. Swap the dark chocolate for milk or white, if you like things sweeter.

By The Good Housekeeping Cookery TeamPublished: 01 October 2021

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best homemade christmas gifts kendal mint cake bars

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Yields:

Prep Time:

30 mins

Cook Time:

25 mins

Total Time:

55 mins

Cal/Serv:

278

Ingredients

Butter, to grease
600 g
granulated sugar
3 Tbsp.
liquid glucose
3/4 tsp.
peppermint extract
200 g
dark chocolate, chopped
1
candy cane, crushed, to decorate, optional

Directions

1. Step 1Grease and line a 20cm square tin and with baking parchment. Mix sugar, glucose and 250ml water in a large pan. Stir over low heat until sugar dissolves. Turn up heat to medium and bubble, swirling the pan occasionally rather than stirring.
2. Step 2As soon as the mixture reaches 120°C on a sugar thermometer, remove pan from heat. Add peppermint extract and a pinch of salt and stir well with a wooden spoon for about 3min, this will give the mint cake its signature white colour. The mixture should be gloopy and cloudy. Carefully scrape into the lined tin and leave to set at room temperature, about 30min.
3. Step 3Once set, line a large baking tray with baking parchment. Melt the chocolate in a heatproof bowl set over a pan of barley simmering water. Turn mint cake out on to a board and slice into 12 rectangles. Dip 1/2 of each rectangle lengthways into the melted chocolate and place on the lined tray. Sprinkle the crushed candy cane, if using, over the chocolate and leave to set before serving.

TO STORE

Once set, keep in an airtight container at cool room temperature (chill if warm), layers separated with baking parchment, for up to 2 weeks.