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