Chocolate peppermint slice

Serves:

Ingredients

Egg-free, nut-free

1 ½ cups self raising flour
2 tablespoons cocoa
1 cup coconut
½ cup brown sugar
125g unsalted butter, melted

Filling
30g Kremelta, melted
2 cups icing sugar
2 tablespoons milk
½ teaspoon peppermint essence

Chocolate layer
125g dark chocolate
30g unsalted butter

Method

Preheat oven to 180°C. Butter a 16cm x 26cm x 3cm slice tray (or close to those dimensions). Combine flour, cocoa, coconut and brown sugar in a bowl, stir in melted butter and mix until well combined. Press mixture into slice tray and bake for 10-15 minutes until starting to brown. Remove from oven and cool slightly.

To make filling, place icing sugar in a small bowl, stir in melted copha, milk and peppermint essence. Spread filling over warm base. Patience, this is a bit fiddly. Place tray in fridge for about 30 minutes until filling is cold.

To make the topping, melt butter and chocolate together, stir until smooth. Spread chocolate over peppermint filling. Leave at room temperature to set and then slice into squares. I usually slice through the chocolate layer first, then go back and cut right through the base.

Notes:

• Mint Slice biscuits in a slice. Yum. Most chocolate peppermint slices have a plain base, but I love the coconut and cocoa in my base, which is adapted from the Chocolate Coconut Slice recipe .
• Busy mums (aren’t we all) can make the base at night, prepare the filling while the base is in the oven, go and do one of the endless chores while it is cooling, spread on filling, then pop it in the fridge and prepare the chocolate topping the next day when you have a spare minute. Then slice when you get a chance.
• This is quite rich, so the pieces can be quite small… you can always have more if one piece is not enough!

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Serving Suggestions

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