Peppermint Slice

{See my preferred peppermint slice recipe here} I didn't start my Christmas baking until way into the season this year. I decided to amp it up by going totally festive with this peppermint slice. Chocolate and peppermint is such a classic combination and I decided to make my excitement totally obvious with Christmas baking cups and tree sprinkles. While I baked my slice into baking cups, the original recipe calls for cutting shapes out of a tray slice. It would be really cute to use seasonal cookie cutters. This slice is rich and delicious!

Peppermint cream bites (adapted from here)

14 chocolate sandwich cookies with white filling (1 pack)

3 tbsp butter, melted

2 cups icing sugar

2 tbsp butter, softened

2 tbsp milk

1 tsp peppermint essence

170g dark chocolate

2 tsp vegetable oil

Sprinkles

1. Preheat oven to 175 degrees Celsius. Prepare 14 cupcake holes with baking cups.
2. Crush cookies with a pestle until a fine crumb. Combine with melted butter.
3. Press a spoonful of cookie mixture into each baking cup and bake for 8 minutes. Cool on a wire rack.
4. Use an electric mixer to combine icing sugar and softened butter. Add milk and peppermint essence to form a paste.
5. Spread peppermint paste over baked biscuit base. Freeze slice for 45 minutes.
6. Combine dark chocolate and vegetable oil in a microwave safe bowl. Microwave on high for 1 minute and stir. Repeat if necessary for smooth, melted chocolate.
7. Drizzle melted chocolate over frozen slice and top with sprinkles. Allow chocolate to set by freezing until serving.