Moreish chocolate peppermint slice

I’m not sure what it is about chocolate peppermint slice, but I can’t seem to stop at one serving. I’m not really a chocolate fan, it’s not the thing I crave, but when chocolate and peppermint combine, look out!

This recipe is a strong one. I thought it would be tricky to get everything to come together, but I’m happy to report it was very straightforward.

Makes 16.

Ingredients

FOR THE BASE

• 200g butter, melted, cooled
• 1 cup self-raising flour, sifted
• 1/3 cup cocoa, sifted
• 3/4 cup  desiccated coconut
• 2/3 cup  caster sugar
• 1 egg, lightly beaten
• 1 tsp Queen Organic Vanilla Extract (that’s what I used, but I guess any vanilla extract will do…)

FOR THE PEPPERMINT FILLING

• 2 1/3 cup icing sugar, sifted
• 60g copha, melted
• 20ml boiling water
• 1/2 tsp Queen Peppermint Extract

FOR THE CHOCOLATE TOPPING

• 200g dark cooking chocolate
• 1 tbsp vegetable oil

Method

1. Preheat oven to 180C (fan-forced). Grease and line an 18cm x 28cm slice tin with baking paper. Set aside.
2. Make base. Combine dry ingredients in a large bowl, mixing to combine. Add melted butter, egg, and Vanilla Extract and mix to form a dough. Spread evenly into prepared tin and bake for 15 minutes. Set aside to cool completely.
3. Prepare filling. Place icing sugar, melted copha, boiling water and Peppermint Extract in a bowl and stir to combine. Working quickly, spread over chilled base and refrigerate for 1 hour until firm.
4. Add chocolate topping. Combine chocolate and vegetable oil in a microwave safe bowl and heat in 30 second bursts until melted. Allow to cool slightly before pouring over slice. Refrigerate until firm. Use a hot knife to cut into slices.