Chocolate peppermint slice

Whether or not you have always liked to prepare or else you have chosen up it as a spare time activity during quarantine, we would venture a guess that you simply are watching out for new recipes to use out. After all, becoming creative at your kitchen can be a superb and rewarding way to spend time.

We've assembled all of the very loved, highest ranked Chocolate peppermint slice within our website. It is the finest of the best!

We have piled up the most useful recipes . They're our most loved, rated and commented 5star recipes from our big neighborhood, all in 1 spot. The apps, mains, desserts and even more are guaranteed yummy!

How to make Chocolate peppermint slice

  • Yield : 35
  • Prep Time : 5:50
  • Cook Time : 0:10
  • Total Time : 6:00

Ingredients

  • 2 x 200g packets Mint Slice biscuits
  • 75g butter, melted

Filling

  • 2 cups icing sugar mixture
  • 50g copha
  • 1/4 cup milk
  • 1/2 teaspoon peppermint essence

Topping

  • 180g dark chocolate, chopped
  • 25g butter
  • 180g white chocolate, chopped
  • Green food colouring

Method

  • Step 1 Grease an 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing 3cm overhang on all sides.
  • Step 2 Process biscuits until finely chopped. Add butter. Process until just combined. Spread over base of prepared pan. Cover. Refrigerate for 30 minutes.
  • Step 3 Make filling: Place icing sugar, copha and milk in a microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until mixture is smooth and sugar has dissolved. Stir in essence. Using a spatula, spread mixture over prepared base. Refrigerate for 1 hour or until set.
  • Step 4 Make topping: Place dark chocolate and butter in a microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside for 5 minutes to thicken. Place white chocolate in a microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Transfer half the white chocolate to a bowl. Tint 1 portion white chocolate green with food colouring. Spread dark chocolate mixture over filling. Spoon remaining white chocolate into a snap-lock bag. Snip off 1 corner. Pipe lines of chocolate, in a criss-cross pattern, over dark chocolate mixture. Repeat with green chocolate. Run a skewer through topping to create marbled effect.
  • Step 5 Refrigerate for 4 hours or until set. Cut into squares. Serve.

© Copyright 2020 Get Recipe Book - All Rights Reserved