Chocolate Peppermint Slice Recipe On Facebook Food

RAW PEPPERMINT SLICE

Steps:

• To make the coconut base, line a 20cm (8-inch) square slice tin with non-stick baking (parchment) paper. Place the dates, almonds and coconut in a food processor and process for 1-2 minutes or until the mixture just comes together. Press into the base of the tin, using the back of a spoon, and refrigerate for 20 minutes.
• Place the coconut, rice malt syrup, coconut cream and peppermint in a food processor and process for 3-4 minutes, scraping down the sides of the bowl, until smooth. Spread the peppermint mixture evenly over the base. Refrigerate for 40 minutes or until set.
• Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted. Remove from the heat, add the oil and mix to combine. Spread the chocolate over the peppermint layer and smooth the top. Refrigerate for 1 hour or until set.
• Remove the slice from the tin and, using a hot knife, cut it into bars. Refrigerate until ready to serve.
• Keep this slice refrigerated in an airtight container for up to 2 weeks.

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).

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 SLICE

Steps:

• Preheat the oven to 180 degrees c or 165 degrees for a fan forced oven.
• Grease and line a lamington tray with baking paper, I usually spray the pan with cooking spray and place a strip of baking paper across the middle section so that I can lift the slice out of the tin to cut it.This way your tin will not be damaged by the knife when you cut the slice.
• Sift the flour and cocoa into a mixing bowl. Add the coconut and the sugar and mix to combine.
• To the melted butter add the vanilla and then add this to the dry ingredients and mix well.
• place the mixture into the slice tin and spread out evenly, bake in the oven for 20 mins and then cool.
• To make the icing sift the icing sugar and the cocoa into a bowl and add the water and butter and mix well.
• Spread the icing over the top of the slice and cool in the fridge for an hour before slicing.
• To remove the slice from the tin,gently lift the baking paper at the sides and the slice will lift out easily. Place the slice on a cutting board and cut into squares.
• This slice can be kept in an airtight container for up to a week and can also be frozen for up to a month.