Chocolate Peppermint Slice

 

I love peppermint and think it should be used more often than just  at Christmas time. The classic flavor combination in this slice is taken to the next level with the interesting textures. I will definitely be making these bars again and they are much easier to make than they look (a nice surprise).

 

 

 

 

 

Chocolate peppermint slice (adapted from Donna Hay Magazine Jun/Jul 2010)

 

2/3 cup self raising flour

1/4 cup cocoa

1/2 cup coconut

1/4 cup caster sugar

130g butter, melted

1 egg

3 cups icing sugar

60g vegetable shortening, melted, plus 40g extra

1/3 cup milk

1 tsp peppermint essence

200g dark chocolate

200g hard peppermint lollies, crushed

 

1. Preheat oven to 180°C. Line a 20 x 30cm baking tin with non-stick baking paper.
2. Combine flour cocoa, coconut, sugar, butter and egg. Press evenly into the base of the tin. It will appear very oily but this will bake into the biscuit. Bake for 12-15 minutes or until firm to touch. Allow to cool.
3. To make the peppermint filling, combine icing sugar, 60g melted vegetable shortening, milk and peppermint essence. Spread over the cooled biscuit and refrigerate for 30 minutes or until firm.
4. To make the choc mint topping, place the chocolate and remaining vegetable shortening in a heatproof bowl over a saucepan of simmering water and stir until smooth. Spread over the chilled peppermint filling. Sprinkle with crushed peppermints and refrigerate for 30 minutes or until firm. Slice and refrigerate until serving.