This is an old-school bakery classic, and with good reason! The three layers work so well together – crunchy biscuit, creamy filling and chocolate on top, what more could you want?

25 min
35 min



  1. 140g butter, melted
  2. 1 cup (160g) brown sugar
  3. 1 egg, lightly beaten
  4. 1 tsp Queen Vanilla Bean Paste
  5. 1/2 cup (75g) plain flour

Peppermint Filling

  1. 2 cups (300g) icing sugar, sifted
  2. 50g copha
  3. 1/4 cup (60ml) thickened cream
  4. 1/2 tsp Queen Natural Peppermint Extract


  1. 1 cup (180g) dark chocolate
  2. 35g copha

Method - Base

  1. Step 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. Step 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. Step 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. Step 2

    Remove from refrigerator 15 minutes before cutting into 4cm squares.

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