Chocolate peppermint slice
From belinda 16 years agoIngredients
- 250G CHOC RIPPLE biscuits shopping list
- 150G unsalted butter MELTED shopping list
- 2 ¼ CUPS(360G) PURE icing sugar shopping list
- ¾ TEASPOONS PEPPERMINT ESSENCE shopping list
- 1 TABLESPOON VEGGIE oil shopping list
- 2 TABLESPOONS milk shopping list
- 200G DARK EAT chocolate MELTED shopping list
- 2 TEASPOONS VEGGIE oil shopping list
How to make it
- GREASE A 20X30CM LAMINGTON PAN
- PROCESS THE BISCUITS UNTIL FINE. COMBINE THE BISCUIT CRUMBS AND BUTTER IN MEDIUM BOWL. PRESS THE MIXTURE EVENLY INTO THE PREPARED PAN. COVER AND REFRIGERATE FOR ABOUT 30 MINS OR UNTIL MIXTURE IS FIRM.
- SIFT THE ICING SUGAR INTO A MEDIUM BOWL; STIR IN THE ESSENCE, OIL AND ENOUGH OF THE MILK TO MAKE A FIRM, SPREADABLE PASTE. SPREAD THE PASTE EVENLY OVER THE BASE. STAND UNTIL SET.
- SPREAD COMBINED MELTED CHOCOLATE AND EXTRA OIL OVER THE PEPPERMINT LAYER. REFRIGERATE UNTIL FIRM. CUT INTO ABOUT 24 PIECES WITH A LARGE HOT KNIFE.
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