Chocolate Peppermint Slice

Recipe by Chickee
READY IN: 45mins




  • Preheat the oven to 180C (350F). Lihtly grease a shallow tin 18 x 28cm (7 x 11 inches) and line with baking paper, leaving the paper hanging over two sides (to make it easier to remove later).
  • Sift the flour and the cocoa into a bowl. Stir in the coconut and sugar, then add the butter and egg and mix well.
  • Press the mix firmly into the tin, bake for 15 minutes, then press down with the back of a spoon and leave to cool.
  • For the peppermint filling, sift the icing sugar into a bowl. Stir in the copha, milk and essence. Spread over base and refrigerate for 5-10 minutes until firm.
  • For the chocolate topping, put the chocolate and copha in a heatproof bowl. Melt over simmering water (making sure water does not touch the bowl). Spread mixture evenly over the filling, refrigerate for 20 minutes or until firm.
  • Carefully lift the slice from the tin, using paper as handles. Cut into pieces with a warm knife to give clean edges. Store in an airtight container in the refrigerator.