Choc Peppermint Slice Food

PEPPERMINT TRAYBAKE

Steps:

• Generously grease a 28x18cm tray with butter and set aside. In a pan, melt the butter, sugar, cocoa and chocolate.
• Meanwhile, crush the disgestive biscuits, either in a sandwich bag with a rolling pin, or blitz in a blender. Add to the melted mixture and stir until combined.
• Transfer the base mixture to your prepared tray and using a wooden spoon, press the mixture into the tray, ensuring you get right into the corners and have an even finish. Place the base into the fridge to chill for 1 hour.
• Once the base has cooled, prepare the filling but sifting the icing sugar into a large bowl. Add 1 tsp of hot water at a time until you have a spreadable consistency; 3-4 tsp of water should be enough but add more or less as required.
• Add the peppermint extract and green food colouring (optional) to the icing and mix until well combined. Spread the icing evenly over the biscuit base and return to the fridge for another 1 hour to set.
• Once the filling has set, remove from the fridge and set aside. Over a bain marie (or in short bursts in the microwave) melt the dark chocolate before pouring and evenly spreading on top of the filling. If desired, top with some crushed Mint Aero.
• Allow the peppermint slice to set in the fridge for at least 1 hour but ideally overnight. Once set, cut into your desired size. To prevent chocolate from cracking, allow traybake to reach room temperature before cutting and use a knife soaked in boiling water.

CHOC-PEPPERMINT SLICE

Steps:

• Preheat oven to 180°C Grease a 3cm-deep, 18cm x 28cm (base) slab pan. Line with baking paper (see note).
• Make base: Sift flour and baking powder together into a bowl. Stir in brown sugar. Add butter and mix until well combined. Using the back of a spoon, press mixture into prepared pan. Bake for 10 to 15 minutes or until light golden. Remove from oven. Reduce oven to 170°C
• Make filling: Place condensed milk, caster sugar and butter in a small saucepan over medium-low heat. Cook, stirring, for 3 to 4 minutes or until butter and sugar have melted. Reduce heat to low. Cook for 10 minutes. Remove pan from heat and stir in peppermint essence. Add a few drops of food colouring and stir to combine.
• Pour filling over base. Bake for 15 to 20 minutes or until filling is just set. Allow to cool completely.
• Place chocolate in a microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Spread chocolate over the cooled slice. Stand slice in pan for 1 to 2 hours or until set. Cut into pieces and serve.
• Notes & tips.
• Lining a slab pan: Lightly grease the base and sides of a slab pan, paying particular attention to the two short ends. Cut out a sheet of baking paper, allowing a 2cm overhang at each long side. Use the overhang to lift slice from pan in one piece.

CHOCOLATE PEPPERMINT SLICE

Steps:

• 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.

NO-BAKE CHOC PEPPERMINT SLICE

Steps:

• Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending 4cm above the edge of the pan.
• Combine dark chocolate melts, condensed milk, butter and a few drops of peppermint essence in a pan. Stir over a low heat until smooth.
• Remove from heat and stir in the peppermint chocolate.
• Pour into prepared pan and smooth top with a spatula. Refrigerate overnight, or until firm.
• Remove slice from pan and place on a chopping board and cut into small squares.
• Pipe melted white chocolate in a zig-zag pattern over peppermint squares.
• Refridgerate until set (about ten minutes).

CHOCOLATE CHIP PEPPERMINT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.