CHOCOLATE PEPERMINT

Serving: 48 slices

INGREDIENTS

• 1 ½ cups self raising flour
• 2 tablespoons of cocoa
• 1 cup coconut
• ½ cup brown sugar
• 125g unsalted butter, melted

FILLING

• Copha 30g, melted
• 2 cups icing sugar
• 2 tablespoons milk
• ½ teaspoon of peppermint petrol

CHOCOLATE LAYER

• 125g dark chocolate
• 30g unsalted butter

DIRECTION

• Preheat oven to 180 ° C. 
• Grease a 16cm x 26cm tray x 3cm slice (or close to these dimensions).
• Combine flour, cocoa, coconut and brown sugar in a bowl, mix the melted butter and mix until smooth. 
• Press the mixture into the pan and slice bake for 10-15 minutes until it begins to brown. 
• Remove from oven and let cool slightly.

FOR THE FILLING

• Icing sugar in a small bowl, mix the essential Copha, milk and peppermint melted. 
• Spread the filling over the hot base. 
• Place the tray in the refrigerator for about 30 minutes until the filling is cold.

TO MAKE THE TOPPING

• Melt the butter and chocolate, stirring until smooth. 
• Spread the chocolate topping peppermint.
• Leave at room temperature to set, then cut into squares. 
• I used to cut through the chocolate layer, then go back and cut right through the base.