PEPPERMINT SLICE RECIPE
BASE:
250grams Arrowroot biscuits
125grs butter
¾ cup coconut
½ tin condensed milk
1 Tablespoon Coco
Crush biscuits, melt the butter and mix together with all of the other ingredients. Press into a slice tin lined with tin foil
TOPPING:
1 cup icing sugar
2 Tablespoon butter
Peppermint essence – to taste
Mix together and spread onto biscuit base
CHOCOLATE TOPPING:
Melt 200grams of dark cooking chocolate and about 2 tablespoons of kremelta together and pour onto the slice. Sprinkle the top with coconut – if you like – and refrigerate to set.
I always double the mixture as it goes so quick and it uses up the whole tin of condensed milk. If you do double it put it into a Swiss roll tin
