30 mins + chilling
15 min



  1. 1 cup (150g) self-raising flour, sifted
  2. 1/3 cup (40g) cocoa, sifted
  3. 3/4 cup (75g) desiccated coconut
  4. 2/3 cup (80g) caster sugar
  5. 1 egg, lightly beaten
  6. 1 tsp Queen Organic Vanilla Extract

Peppermint Filling

  1. 2 1/3 cup (350g) icing sugar, sifted
  2. 60g copha, melted
  3. 1 tbsp (20ml) boiling water
  4. 1/2 tsp Queen Peppermint Extract

Chocolate Topping

  1. 200g dark cooking chocolate
  2. 1 tbsp vegetable oil

Method - Base

  1. Step 1

    Preheat oven to 180C (fan-forced). Grease and line an 18x28cm slice tin with baking paper. Set aside.

  2. Step 2

    Combine dry ingredients in a large bowl, mixing to combine. Add melted butter, egg, and Vanilla Extract and mix to form a dough.

  3. Step 3

    Spread evenly into prepared tin and bake for 15 minutes. Set aside to cool completely.

Method - Peppermint Filling

  1. Step 1

    Place icing sugar, melted copha, boiling water and Peppermint Extract in a bowl and stir to combine. Working quickly, spread over chilled base and refrigerate for 1 hour until firm.

Method - Chocolate Topping

  1. Step 1

    Combine chocolate and vegetable oil in a microwave safe bowl and heat in 30 second bursts until melted. Allow to cool slightly before pouring over slice. Refrigerate until firm. Use a hot knife to cut into slices.

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