A crumbly chocolate base, sweet peppermint filling and a decadent chocolate topping make up this Peppermint Slice. It’s incredibly delicious and so easy to make!
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ABOUT

Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!

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EQUIPMENT FOR THIS RECIPE

Hand Mixer https://amzn.to/3lFCYNQ
Mixing Bowl https://amzn.to/2ERI60V
Square Baking Pan https://amzn.to/39pHLhs

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PEPPERMINT SLICE RECIPE

Ingredients

1 Stick / 8 Tbsp / 115g Butter
1/2 Cup / 100g White Sugar
1 Cup / 125g Flour
1/2 Cup / 45g Desiccated Coconut
1/4 Cup / 25g Unsweetened Cocoa Powder
1 tsp Baking Powder

3 Cups / 375g Powdered Sugar / Icing Sugar
2 Tbsp / 30g Butter
3 Tbsp Milk
1/2 tsp Peppermint Essence

7 oz / 200g Dark Chocolate
2 Tbsp Oil

Instructions

Preheat oven to 180C / 350F. Line and grease a 20cm / 8" square baking pan.
In a medium sized bowl or the bowl of your stand mixer add the butter and sugar. Cream together for 3-4 minutes or until light and fluffy.
Add the dry ingredients to the bowl with the creamed butter and sugar, the flour, cocoa powder, desiccated coconut and baking powder.
Fold the dry ingredients into the creamed butter and sugar until well combined.
Use a spoon to press the base evenly into a lined 20cm or 8″ square baking pan.
Bake in the oven for 20-25 minutes or until slightly browned.

While the base is baking in the oven make the peppermint filling. Add the sugar, butter, milk and peppermint essence to a medium sized mixing bowl
Fold together until well combined with a wooden spoon. It should be pretty thick.
While the base is still hot from the oven add the peppermint filling on top.
Use an offset spatula to spread the filling into an even layer, getting right into the corners.
Leave to cool for 30-60 minutes before making the topping.

Once the base and filling has cooled make the chocolate topping.
Break or cut the chocolate up into small pieces and add to a heat proof bowl.
Pour the oil on top and melt the chocolate either in the microwave in 20 second bursts until smooth or over a water bath.
Pour the melted chocolate over the cooled peppermint filling and tilt the pan to cover the edges.
Transfer to the fridge for 2-3 hours or overnight until completely set.

How to get clean slices

Remove the peppermint slice from the fridge and pull it out of the baking pan by use the paper on the sides.

Use a hot sharpe knife to get clean even slices, cleaning the knife off in between. You can cut it into 16 or 12 pieces depending on the size you would like.

Notes

Storing the Peppermint Slice

Store the peppermint slice in an airtight container in the fridge for up to 2 weeks.

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MY FAVORITE COOKING EQUIPMENT

Chopping Board http://amzn.to/1UTwTfF
Chefs Knife http://amzn.to/1UTx0bl
Piping Bag http://amzn.to/1MRnrSv
Piping Tips http://amzn.to/1MRnyxh
Stand Mixer http://amzn.to/1SljeYV
Hand Mixer http://amzn.to/1UTxcas
Blender http://amzn.to/1WWfb9r

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CAMERA EQUIPMENT I USE

CAMERA http://amzn.to/1Us4zBh
LENS http://amzn.to/21SnzYN
LENS http://amzn.to/1Us4FJ2
TRIPOD http://amzn.to/1pZYrE3
EDITING SOFTWARE http://www.apple.com/final-cut-pro/

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