Choc Mint Slices Recipes

CHOC MINT SLICES

Steps:

• 1. Grease 8insx12ins rectangular slice pan. Line with parchment paper, extending paper above pan edges.
• 2. Mix brownie mixture as directed on pack, using egg, water & vegetable oil. Smooth into prepared tin & cook in 350F oven for 20 mins, so still soft when taken from oven (or only cook for ¾ time stated on box if using different brand). Let cool completely.
• 3. FILLING Beat butter & sugar in a small bowl with electric mixer until light & fluffy. Meanwhile, sprinkle gelatine over water in a small heatproof jug. Stand jug in a saucepan of simmering water & stir until dissolved.
• 4. With mixer running, gradually beat warm gelatine mixture into butter mixture until thick & creamy. Beat in peppermint essence to your taste & tint green with coloring. Spread evenly over cooled chocolate base.
• 5. TOPPING Melt chocolate & oil & mix until smooth. Cool for 5 minutes. Spread over peppermint filling. Stand at room temperature until set. Lift slice out of pan. Cut into squares. Bon Appetit!

CHOCOLATE MINT SLICE

Steps:

• Preheat oven to 200°C or 180°C fan-forced. Grease a 22cm springform cake tin.
• Beat butter and sugars together until pale and fluffy. Stir in milk, flour, cocoa powder and salt.
• Lightly grease hands and press mixture into base of prepared tin. Bake in preheated oven 12 minutes or until firm to touch. Remove from oven and cool in tin.
• Make the peppermint centre: using a wooden spoon beat the icing sugar with the water and butter until desired consistency is reached. Add peppermint essence to taste. Spread over cooled biscuit base and refrigerate until set.
• Meanwhile melt chocolate and stir in vegetable oil; spread thinly over peppermint layer using a palette knife. Refrigerate until set. Cut into thin wedges or squares to serve.