Dark Chocolate Peppermint Slice

Recipe's preparation

Grease and line a 28x18cm slice pan with baking paper (ensure paper extends 5cm above the top of the pan). Pre-heat oven to 180°C.

Put the flour and cocoa into TM bowl and turbo 3 times to sift. Add the brown sugar and coconut then mix 10 seconds/speed 3 to combine. Set aside.

Add butter then melt 40 seconds/50°C/speed 4. Scrape down the sides of the bowl then melt for another 10 seconds/50°C/speed 4. Scrape down the sides of the bowl again. Add flour, cocoa, brown sugar and coconut back into TM bowl then mix 20 seconds/reverse/speed 3 to combine. If not completely mixed through, mix the rest by hand. Press into prepared tray then bake for 15-20 minutes or until golden. Allow to cool for about half an hour.

 

 

Add milk and butter into TM bowl and melt 20 seconds/50°C/speed 4. Add icing sugar and peppermint essence then mix 20 seconds/reverse/speed 3 until combined.

Spread over the base, smooth the surface then chill for 15 minutes or until firm.

Add chocolate into TM bowl then grate 10 seconds/speed 9. Scrape down the sides of the bowl. Add butter and melt 1 minute/50°C/speed 3. Spread over slice and chill until set.

Store chilled in an airtight container until required. Cut into squares to serve.