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Ingredients
1 1/2 cups (200g) self raising flour
1 cup (90g) coconut
1/2 cup (100g) brown sugar
185 g butter melted
375 g icing sugar not icing mixture
60 g copha
3-4 tbs milk
2 tsp peppermint extract
1-2 drops green food colouring optional
200 g chocolate melts
4 tsp vegetable oil or coconut oil
Instructions
Preheat oven to 180 degrees celsius.
Line a 20X28cm rectangular slice tin with baking paper and set aside.
To make the base sift the self raising flour into a bowl. Add the coconut and brown sugar and stir to combine.
Add the melted butter and mix well until crumbly and completely combined.
Press the mixture firmly into the base of the prepared tin and smooth with a spoon.
Bake for 20 minutes or until lightly golden.
Meanwhile, melt the copha in the microwave. Sift over the icing sugar and add the milk, peppermint extract and green food colouring.
Mix until smooth. If the mixture is too thick, add a tiny bit of extra milk.
Spread the peppermint mixture over the top of the warm slice base and set aside to cool.
Once cooled, place into the fridge until completely cold.
Melt the chocolate and vegetable oil (or coconut oil) in the microwave on 50% power for 3-4 minutes, stirring every 30 seconds with a dry metal spoon.
Pour the chocolate topping over the peppermint layer.
Cut into slices just before the chocolate topping sets completely.
Store in an airtight container.
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