Chocolate peppermint slice
There was no other choice to make for when my son returned from his year-long OE a few weeks ago. There, waiting for him, would be chocolate peppermint slice. We both share an absolute love for peppermint combined with dark chocolate so I decided to find an old recipe.
The result is super-tasty and has the benefit of not requiring any baking. If you’ve got someone special coming home to you, why not make this fresh treat to show how much you love them?
|250 g||Biscuits, wheaten (I used HobNobs, but Digestives are good too)|
|1½ Tbsp||Cocoa powder|
|½ cup||Caster sugar|
|½ tsp||Vanilla essence/extract|
|1 cup||Desiccated coconut|
|½ cup||Walnuts, chopped|
|1 cup||Icing sugar|
|30 g||Vegetable shortening, (I used coconut oil, which is solid at room temperature)|
|1 tsp||Essence, pepperment|
|1 to serve||Food colouring, green, if desired|
- To make the base, crush the biscuits in a food processor until crumbly but not too fine. In a large saucepan, heat the butter until melted, then add the cocoa and sugar, and stir until dissolved.
- Remove from the heat and add the egg and vanilla. Then stir in the coconut, chopped walnuts and biscuit crumbs. Mix well.
- Grease a 33 x 25cm slice tin (or a round one if you prefer) and press the crumb mixture into the base. Put in the freezer to chill while you make the filling.
- For the filling, Sift the icing sugar. Add the melted shortening, milk, vanilla essence and food colouring, and mix well.
Smear over the biscuit base, then place in the freezer until cold.
- To prepare the topping, chop up the chocolate and place in a doubled boiler with the butter. You can also use a basin, which you place over a saucepan containing boiling water, but don’t let the base of the basin touch the water. Stir the chocolate and butter until they are melted. Drizzle the chocolate over the filling and then refrigerate. When set, cut the slice into squares.