Choc peppermint slice
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How to make Choc peppermint slice
Yield = 20Prep time: 5:10
Cook time: 0:10
Total time: 5:20
Ingredients
- 250g Arnott's choc ripple biscuits
- 80g copha, melted
- 2 1/4 cups (360g) icing sugar mixture
- 2 tablespoons milk
- 160g copha, extra, chopped
- 1 1/2 teaspoons peppermint essence
- 2 drops green food colouring
- 375g pkt Nestle baker’s choice milk melts
Method
- Step 1 Grease and line a 20cm x 30cm lamington pan.
- Step 2 Place biscuits in a food processor and process until fine crumbs form. Add melted copha. Process to combine. Press into the prepared pan. Chill for 30 mins.
- Step 3 Combine the sugar, milk and half the chopped copha in a small saucepan over low heat until smooth. Stir in the peppermint essence and food colouring. Working quickly, pour into pan and spread evenly. Chill for 1 hour or until set.
- Step 4 Stir the choc melts and remaining copha in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water) until smooth. Pour over the mint layer. Chill for a further 3 hours or until set.
- Step 5 Remove the slice from the fridge and set aside for 15 mins before cutting into pieces.
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