For the perfect afternoon delight try this delicious peppermint-infused chocolate slice.
- Grease and line a 20cm x 30cm lamington pan.
- 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.
- 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.
- 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.
- Remove the slice from the fridge and set aside for 15 mins before cutting into pieces.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set