Ingredients
Base
-
140g butter, melted
-
1 cup (160g) brown sugar
-
1 egg, lightly beaten
-
1 tsp Queen Vanilla Bean Paste
-
1/2 cup (75g) plain flour
Peppermint Filling
-
2 cups (300g) icing sugar, sifted
-
50g copha
-
1/4 cup (60ml) thickened cream
-
1/2 tsp Queen Natural Peppermint Extract
Topping
-
1 cup (180g) dark chocolate
-
35g copha
Method - Base
-
1
Preheat oven to 180C (fan forced). Grease and line a 20x30cm pan.Combine all ingredients for crust, and mix well. Pour into prepared pan evenly and tap on bench top to release bubbles of air. Bake for 20-25 minutes, or until firm. Allow to cool.
Method - Filling
-
1
Place sugar, copha, cream and Peppermint Essence in a saucepan and heat on medium until melted and smooth. Remove from heat and pour over cooled crust, then refrigerate for 1 -2 hours.
Method - Topping
-
1
Melt together the dark chocolate and copha. Allow to cool slightly and then pour over filling. Allow to set for at least 4 hours.
-
2
Remove from refrigerator 15 minutes before cutting into 4cm squares.
Comments & Reviews
Delicious
Margaret