Choc-Peppermint Slice

So this one I didn't actually cook, but my wife did (Julie), I was just her assistant. But the result was too good not to share with everyone.

With this one, I was responsible for getting the ingredients, and boy did I fail hard with this. First I thought we had enough icing sugar mixture (we didn't), so I needed to go to the shops to get this. When I got there I forgot whether we needed Icing Sugar or Icing Sugar Mixture, so I picked up both (+ some brown sugar which will also needed) ... when I get to the counter though, due to shopping restrictions I'm told I can only get 2 sugars. I pick the Icing Sugar and Brown Sugar.  FAIL 1

Second was the Dark Chocolate, I didn't actually look at how much we needed and just got one bag (200g) ... woops, back to the shops I go again.



Final Result
Middle layer before colouring goes in After peppermint layer has set
Melted chocolate ready to pour on as the top layer
Pouring of the top layer


Ingredients

  • 1 3/4 cups plain flour
  • 1/3 cup dark cocoa
  • 2 3/4 cups icing sugar
  • 200g butter, melted, cooled
  • 2 tablespoons milk
  • 160g copha
  • 1 1/2 teaspoons peppermint essence
  • Green food colouring
  • 300g dark chocolate, chopped

Instructions

  • Step 1 - Base
    1. Preheat oven to 180C/160C fan-forced.
    2. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
    3. Sift flour, cocoa and 1/2 cup icing sugar into a large bowl.
    4. Add butter and stir to combine.
    5. Press into prepared pan.
    6. Bake for 15 minutes.
    7. Cool completely in pan. (We cooled overnight, due to shopping fail)
  • Step 2 - Middle
    1. Place milk, 1/2 the copha and remaining icing sugar in a small saucepan over low heat.
    2. Cook, stirring, for 4 minutes or until melted and smooth.
    3. Stir in peppermint essence and tint green with colouring. (We probably added a lot more than needed)
    4. Working quickly, pour over base in pan and spread evenly.
    5. Refrigerate for 1 hour or until set.
  • Step 3 - Top
    1. Place chocolate and remaining copha in a small saucepan over low heat.
    2. Cook, stirring, for 2 to 3 minutes or until smooth.
    3. Pour evenly over mint layer.
    4. Refrigerate for 3 hours or until set.
  • Step 4 - Serving
    1. Stand at room temperature for 5 minutes before cutting.
    2. Serve.

Notes & Result

This slice was great and lasted well in air tight containers in the fridge. While we haven't tried this again, we believe the Icing Sugar Mixture would have been better and given just a slightly softer peppermint layer.

Will be keeping this recipe to use again.

Recipe Source

This recipe was adapted from: taste.com.au - Choc Peppermint Slice

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