Peppermint chocolate slice
A recipe from the Good Food collection.
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- 220 g (7¾ oz/1¾ cups) plain (all-purpose) flour
- 1 teaspoon baking powder
- 95 g (3¼ oz/½ cup) soft brown sugar
- 180 g (6¼ oz) unsalted butter, melted
- 60 g (2¼ oz) Copha (white vegetable shortening)
- 435 g (15¼ oz/3½ cups) icing (confectioners') sugar, sifted
- 1 teaspoon natural peppermint extract
- 2 tablespoons milk
- 2 tablespoons cream
- 300 g (10½ oz) dark chocolate, chopped
- 70 g (2½ oz) unsalted butter, chopped
1. Preheat the oven to 180°C (350°F/Gas 4). Grease a 20 x 30 cm (8 × 12 inch) baking tin and line the base with baking paper, extending the paper over the long sides for easy removal later.
2. Sift the flour and baking powder into a bowl and add the brown sugar. Stir in the melted butter and press into the prepared tin. Bake for 20 minutes, or until lightly golden. Set aside to cool.
3. Melt the Copha in a small saucepan over medium heat. Add the icing sugar, peppermint extract, milk and cream, mix well and pour over the base. Leave to set.
4. To make the chocolate topping, place the chocolate and butter in a heatproof bowl. Half-fill a saucepan with water, bring to the boil and remove from the heat. Sit the bowl over the saucepan, making sure the base of the bowl doesn't touch the water. Stand, stirring occasionally, until melted and smooth. Cool slightly.
5. Spread the chocolate topping over the peppermint filling and smooth with a spatula. Transfer to the refrigerator to chill until set. Cut into pieces and serve.