Choc Mint Slices Recipes

PEPPERMINT SLICE

Steps:

• Generously grease and line a 28x18cm tray with greaseproof paper and set aside. In a pan, melt the butter, sugar, cocoa and chocolate.
• Meanwhile, crush the disgestive biscuits, either in a sandwich bag with a rolling pin, or blitz in a blender. Add to the melted mixture and stir until combined.
• Transfer the base mixture to your prepared tray and using a wooden spoon, press the mixture into the tray, ensuring you get right into the corners and have an even finish. Place the base into the fridge to chill for 1 hour.
• Once the base has cooled, prepare the filling but sifting the icing sugar into a large bowl. Add 1 tsp of hot water at a time until you have a spreadable consistency; 3-4 tsp of water should be enough but add more or less as required.
• Add the peppermint extract and green food colouring (optional) to the icing and mix until well combined. Spread the icing evenly over the biscuit base and return to the fridge for another 1 hour to set.
• Once the filling has set, remove from the fridge and set aside. Over a bain marie (or in short bursts in the microwave) melt the dark chocolate before pouring and evenly spreading on top of the filling. If desired, top with some crushed Mint Aero.
• Allow the peppermint slice to set in the fridge for at least 1 hour but ideally overnight. Once set, cut into your desired size.

CHOC MINT SLICES

Steps:

• 1. Grease 8insx12ins rectangular slice pan. Line with parchment paper, extending paper above pan edges.
• 2. Mix brownie mixture as directed on pack, using egg, water & vegetable oil. Smooth into prepared tin & cook in 350F oven for 20 mins, so still soft when taken from oven (or only cook for ¾ time stated on box if using different brand). Let cool completely.
• 3. FILLING Beat butter & sugar in a small bowl with electric mixer until light & fluffy. Meanwhile, sprinkle gelatine over water in a small heatproof jug. Stand jug in a saucepan of simmering water & stir until dissolved.
• 4. With mixer running, gradually beat warm gelatine mixture into butter mixture until thick & creamy. Beat in peppermint essence to your taste & tint green with coloring. Spread evenly over cooled chocolate base.
• 5. TOPPING Melt chocolate & oil & mix until smooth. Cool for 5 minutes. Spread over peppermint filling. Stand at room temperature until set. Lift slice out of pan. Cut into squares. Bon Appetit!

PEPPERMINT SLICE

Steps:

• Preheat oven to 180C / 350F. Line and grease a 20cm / 8" square baking pan.
• In a medium sized bowl or the bowl of your stand mixer add the butter and sugar. Cream together for 3-4 minutes or until light and fluffy.
• Add the dry ingredients to the bowl with the creamed butter and sugar, the flour, cocoa powder, desiccated coconut and baking powder.
• Fold the dry ingredients into the creamed butter and sugar until well combined.
• Use a spoon to press the base evenly into a lined 20cm or 8″ square baking pan.
• Bake in the oven for 20-25 minutes or until slightly browned.
• While the base is baking in the oven make the peppermint filling. Add the sugar, butter, milk and peppermint essence to a medium sized mixing bowl
• Fold together until well combined with a wooden spoon. It should be pretty thick.
• While the base is still hot from the oven add the peppermint filling on top.
• Use an offset spatula to spread the filling into an even layer, getting right into the corners.
• Leave to cool for 30-60 minutes before making the topping.
• Once the base and filling has cooled make the chocolate topping.
• Break or cut the chocolate up into small pieces and add to a heat proof bowl.
• Pour the oil on top and melt the chocolate either in the microwave in 20 second bursts until smooth or over a water bath.
• Pour the melted chocolate over the cooled peppermint filling and tilt the pan to cover the edges.
• Transfer to the fridge for 2-3 hours or overnight until completely set.