Chocolate peppermint slice is a all time fave for Karl & I. As he’s not a fan of coconut I decided to create a classic slice with a afghan base which is adapted from my afghan recipe that you can find here. And I think it works perfectly! Please let me know if you try it, I love sharing people making my recipes on Instagram!
CHOCOLATE PEPPERMINT SLICE
Ingredients
INGREDIENTS
- 100 g butter softened
- 1/4 cup caster sugar
- 3/4 cup flour
- 1/4 cup cocoa powder
- 1 cup crushed Weetbix
Filling
- 100 g Butter softened
- 1½ cups icing sugar
- 2 teaspoons Peppermint Essence
Chocolate Topping
- 250 g whittakers 50% chocolate
Instructions
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Heat oven to 180°c and line a small slice baking tray (15cm x 27cm ) with nonstick baking paper.
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Place butter and sugar in a bowl and beat until pale and creamy.
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Sift flour and cocoa powder over the creamed mixture and stir to combine. Lastly, stir in the weetbix.
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Place the mixture into the slice tray evenly spreading the mixture.
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Bake for 15 to 20 minutes or until firm. Remove to a wire rack to cool.
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To make the peppermint filling, cream the butter, icing sugar and peppermint essence until fluffy.
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Spread over the base once cooled and place in the fridge until set.
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While the filling is setting, chop the chocolate and melt in the microwave or double boiler.
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Remove the slice from the fridge and evenly spread over the melted chocolate. Give it a gentle
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tap on the bench to bring any air bubbles to the surface.
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Place back in the fridge to set.
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Once the slice is set, let the slice warm up a little on the bench but not to room temperature. Run a large sharp knife under hot water, wipe with a tea towel and cut the slice into pieces in a seesaw motion.
Recipe Notes
TIP: you can add a tiny drop of green food colouring to the peppermint filling
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