I've loved peppermint slice ever since I was a child. It reminds me of birthday parties, school fetes and afternoon tea at home after school. These days there's nothing better than a piece of peppermint slice and a cup of tea on a rainy afternoon. This is my go to recipe whenever I'm feeling nostalgic. This recipe freezes well so I always make 2.
Ingredients 200 g SR flour
90 g desiccated coconut
100 g brown sugar
185 g butter, melted
375 g pure icing sugar
60 g copha
3 tbs milk
2 tsp peppermint extract
green food colouring (optional)
200 g chocolate melts
4 tsp vegetable oil
Preheat your oven to 180C and line your slice tray.
To make the base, place the flour, coconut and brown sugar in a bowl and stir to combine. Add the melted better and mix until well combined but still crumbly.
Firmly press the mixture into the base of your slice tray and bake for 20 mins until lightly golden.
Using a microwave safe bowl, melt your copha. Sift the icing sugar over the melted copha and add the milk, peppermint extract and food colouring (food colouring is optional). Mix until smooth. You can add another tablespoon of milk if the mixture is too thick.
Spread the peppermint mixture over the top of your warm slice base. Set aside for the base and peppermint mix to cool completely.
Place your peppermint slice in the fridge for 20 minutes to make it extra cold so it doesn't go soft when we add the chocolate layer.
In a microwave safe bowl, melt the chocolate and vegetable oil together. Microwave for 30 seconds at a time stirring between microwave bursts.
Pour chocolate mixture over the top of your peppermint mixture and allow to just set but not go hard before cutting into slices.
This slice can be frozen. Place slices in an airtight container in the freezer. Remove pieces from the container before thawing.