Cooked - Choc-peppermint Slice - New Recipe

Name: Cooked - Choc-peppermint Slice - New Recipe
Ingredients: 437.50 ml plain flour; 42.90 gm cocoa; 412.50 gm icing sugar mixture; 200g butter, melted, cooled; 41.20 gm milk; 160g copha; 1 ½ tsp peppermint essence; Green food colouring; 300g Baking Dark Chocolate, chopped

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Servings: 18

Cooked - Choc-peppermint Slice - New Recipe

Ingredients

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Instructions

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Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.Sift flour, cocoa and ½ cup icing sugar into a large bowl. Add butter. Stir to combine. Press into prepared pan. Bake for 15 minutes. Cool completely in pan.Place milk, 80g copha and remaining 2 ½ cup icing sugar in a small saucepan over low heat. Cook, stirring, for 4 minutes or until melted and smooth. Stir in peppermint essence and tint green with colouring. Working quickly, pour over base in pan and spread evenly. Refrigerate for 1 hour or until set.Place chocolate and remaining 80g copha in a small saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth. Cool for 10 minutes. Pour evenly over mint layer. Refrigerate for 3 hours or until set.Stand at room temperature for 5 minutes before cutting. Serve.