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Choc-peppermint slice
Choc-peppermint slice
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Prep Time:
310 minutes
Cook Time:
10 minutes
Total Time:
320 minutes
Indulge in a decadent peppermint chocolate slice for a delightful afternoon treat.
Ingredients:
  • 250g choc ripple biscuits
  • 80g copha, melted
  • 360g icing sugar mixture
  • 41.20 gm milk
  • 160g copha, extra, chopped
  • 1 1/2 tsp peppermint essence
  • 2 drops green food colouring
  • 375g pkt baker’s choice milk melts
Instructions:
  • Prepare a 20cm x 30cm lamington pan by greasing and lining it.
  • Put the biscuits in a food processor and pulse until they turn into fine crumbs. Pour in the melted copha and pulse again until well mixed. Press the mixture into the prepared pan and refrigerate for 30 minutes.
  • In a small saucepan over low heat, melt the sugar, milk, and half of the chopped copha until smooth. Add peppermint essence and food coloring, then swiftly pour into a pan, spread evenly, and chill for 1 hour until set.
  • Melt the chocolate and remaining copha together in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water, until smooth. Pour the mixture over the mint layer and refrigerate for an additional 3 hours, or until firm.
  • Let the slice sit at room temperature for 15 minutes before slicing.

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