This is a pretty old recipe from my mum’s Nursing Mother’s Association of Australia. But it’s certainly stood the test of time. I’ve tweaked it a bit – the original recipe has a plain biscuit base but I like to add some cocoa to enhance the chocolateyness of the slice. Also the original topping is 90 grams copha, ½ cup chocolate drinking powder and 1 teaspoon instant coffee. You can certainly make that topping, but I prefer melted chocolate softened with a little vegetable oil so it doesn’t crack when you try to cut it.
Biscuit base –
200 grams self raising flour
30 grams cocoa
1 cup / 75 grams coconut
½ cup / 100 grams brown sugar
185 grams butter
Peppermint layer –
375 grams icing sugar
60 grams copha
3 tablespoons milk
1 teaspoon peppermint essence
Drop or two of green food colouring
200 grams chocolate melts – milk or dark
1 tablespoon vegetable oil
1. Heat the oven to 180 degrees c. Line and grease a slice tin. Melt the butter in the microwave and add the remaining base ingredients.
2. Press into the base of the slice tin and bake in the oven for 20 minutes. Remove and allow to cool while preparing he filling.
3. Melt the copha in a microwave safe bowl – I don’t want to sound patronizing but be careful, for some reason copha makes glass really hot. Add the remaining filling ingredients and mix well.
4. Place the filling on top of the base – it’s an odd texture at this stage, I sort of blob it on then ease it flat with my fingertips. Place in the fridge while preparing the topping.
5. Place the melts in a microwave safe bowl and heat for 2 minutes on medium. Stir, and heat for a further 30 seconds or until the chocolate is melted. Add the oil and mix well. Pour onto the top of the slice. Give the tin a bit of a shake to make sure the chocolate is even and all of the slice is coated.
6. Refrigerate until the chocolate is set, then slice and serve.