Chocolate Peppermint Slice. This no fuss, bake and refrigerate chocolate slice is the perfect after dinner delight. Great for when unexpected guests pop by for coffee over the weekend too.
Makes 15
2/3 cup self-raising flour, sifted
¼ cup cocoa, sifted
½ cup desiccated coconut
¼ cup brown sugar
140g butter, melted
1 egg, lightly beaten
Peppermint Filling
4 cups pure icing sugar, sifted
70g vegetable shortening
1/3 cup milk
1 tsp peppermint essence
Chocolate Topping
200g dark chocolate,
roughly chopped
50g vegetable shortening
Preheat oven to 180°C.
1 Place flour, cocoa, coconut, sugar, melted butter, and egg in a large bowl and mix well to combine. Press dough into the base of a lightly greased and baking-paper-lined 20 x 30cm tin. Bake for 10-12 minutes or until firm to the touch. Set aside to cool.
2 For filling, place icing sugar, shortening, milk, and peppermint essence in a bowl and mix until well combined. Spread over the cooled base; refrigerate for 30 minutes or until firm.
3 For topping, place chocolate and shortening in a heatproof bowl over a saucepan of simmering water; stir until melted and smooth.
4 Spread over mint filling and refrigerate for 30 minutes or until firm.
6 To serve, cut with a hot knife.
