Choc Peppermint Slice Recipes

NO-BAKE CHOC PEPPERMINT SLICE

Steps:

• Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending 4cm above the edge of the pan.
• Combine dark chocolate melts, condensed milk, butter and a few drops of peppermint essence in a pan. Stir over a low heat until smooth.
• Remove from heat and stir in the peppermint chocolate.
• Pour into prepared pan and smooth top with a spatula. Refrigerate overnight, or until firm.
• Remove slice from pan and place on a chopping board and cut into small squares.
• Pipe melted white chocolate in a zig-zag pattern over peppermint squares.
• Refridgerate until set (about ten minutes).

CHOC-PEPPERMINT SLICE

Steps:

• Preheat oven to 180°C Grease a 3cm-deep, 18cm x 28cm (base) slab pan. Line with baking paper (see note).
• Make base: Sift flour and baking powder together into a bowl. Stir in brown sugar. Add butter and mix until well combined. Using the back of a spoon, press mixture into prepared pan. Bake for 10 to 15 minutes or until light golden. Remove from oven. Reduce oven to 170°C
• Make filling: Place condensed milk, caster sugar and butter in a small saucepan over medium-low heat. Cook, stirring, for 3 to 4 minutes or until butter and sugar have melted. Reduce heat to low. Cook for 10 minutes. Remove pan from heat and stir in peppermint essence. Add a few drops of food colouring and stir to combine.
• Pour filling over base. Bake for 15 to 20 minutes or until filling is just set. Allow to cool completely.
• Place chocolate in a microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Spread chocolate over the cooled slice. Stand slice in pan for 1 to 2 hours or until set. Cut into pieces and serve.
• Notes & tips.
• Lining a slab pan: Lightly grease the base and sides of a slab pan, paying particular attention to the two short ends. Cut out a sheet of baking paper, allowing a 2cm overhang at each long side. Use the overhang to lift slice from pan in one piece.

CHOCOLATE PEPPERMINT SLICE

Steps:

• Preheat the oven to 180C (350F). Lihtly grease a shallow tin 18 x 28cm (7 x 11 inches) and line with baking paper, leaving the paper hanging over two sides (to make it easier to remove later).
• Sift the flour and the cocoa into a bowl. Stir in the coconut and sugar, then add the butter and egg and mix well.
• Press the mix firmly into the tin, bake for 15 minutes, then press down with the back of a spoon and leave to cool.
• For the peppermint filling, sift the icing sugar into a bowl. Stir in the copha, milk and essence. Spread over base and refrigerate for 5-10 minutes until firm.
• For the chocolate topping, put the chocolate and copha in a heatproof bowl. Melt over simmering water (making sure water does not touch the bowl). Spread mixture evenly over the filling, refrigerate for 20 minutes or until firm.
• Carefully lift the slice from the tin, using paper as handles. Cut into pieces with a warm knife to give clean edges. Store in an airtight container in the refrigerator.