Chocolate Peppermint Slice
Recipe: #21375
October 18, 2015
Categories: Desserts, Australian, Baby Shower, Birthday, Christmas, Easter, Mothers Day, Vegetarian, Kid's Lunches, Chocolate, Gifts, Kosher Dairy, more
"This is an all time Australian Classic. This recipe has been served not only at many gatherings in our family, but all over Australia. This recipe is originally from the Woman's Weekly Cookbook, an all time Aussie classic. I melt my chocolate in the microwave but be careful it does not seize. This is such an easy recipe with a delicious outcome!"
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (46 g)
- Calories 215.5
- Total Fat - 9.7 g
- Saturated Fat - 5.3 g
- Cholesterol - 14.8 mg
- Sodium - 26.7 mg
- Total Carbohydrate - 31.1 g
- Dietary Fiber - 0.8 g
- Sugars - 23.2 g
- Protein - 1.7 g
- Calcium - 35.8 mg
- Iron - 0.9 mg
- Vitamin C - 1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Grease a 20cm x 30cm lamington pan.
Step 2
Process the biscuits until fine. Combine the biscuit crumbs and butter in a medium bowl. Press the mixture evenly into the prepared pan. Cover and refrigerate 30 minutes or until the mixture is firm.
Step 3
Sift the icing sugar into a medium bowl. Stir in the essence, oil and enough of the milk to make a firm, spreadable paste. Spread the paste evenly over the base, and stand until set.
Step 4
Spread combined melted chocolate and extra oil evenly over peppermint layer. Refrigerate until firm. Cut into slices with a large, hot knife.
Tip: If the chocolate topping is too firm to cut, stand at room temperature for 30 minutes before slicing
Tips
No special items needed.
0 Reviews
You'll Also Love
