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
- 100 g butter softened
- 1/4 cup caster sugar
- 3/4 cup flour
- 1/4 cup cocoa powder
- 1 cup crushed Weetbix
- 100 g Butter softened
- 1½ cups icing sugar
- 2 teaspoons Peppermint Essence
- 250 g whittakers 50% chocolate
Heat oven to 180°c and line a small slice baking tray (15cm x 27cm ) with nonstick baking paper.
Place butter and sugar in a bowl and beat until pale and creamy.
Sift flour and cocoa powder over the creamed mixture and stir to combine. Lastly, stir in the weetbix.
Place the mixture into the slice tray evenly spreading the mixture.
Bake for 15 to 20 minutes or until firm. Remove to a wire rack to cool.
To make the peppermint filling, cream the butter, icing sugar and peppermint essence until fluffy.
Spread over the base once cooled and place in the fridge until set.
While the filling is setting, chop the chocolate and melt in the microwave or double boiler.
Remove the slice from the fridge and evenly spread over the melted chocolate. Give it a gentle
tap on the bench to bring any air bubbles to the surface.
Place back in the fridge to set.
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.
TIP: you can add a tiny drop of green food colouring to the peppermint filling