Many Australians have grown up enjoying this old favourite. Cut yourself a slice of Chocolate & Peppermint heaven and reminisce.
What you need
1 cup flour
1 tablespoon CADBURY BOURNVILLE Cocoa
½ cup brown sugar
½ cup desiccated coconut
125g butter, melted
2 tablespoons milk
20g butter, extra
2¼ cups icing sugar, sifted
Peppermint essence, to taste
125g CADBURY Dark Chocolate Melts
90g butter, extra, chopped
- SIFT together the flour and cocoa into a bowl and then stir through the sugar and coconut. Add the melted butter and stir to combine. Press into the base of a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan). Bake in a moderate oven 180°C for 15-20 minutes or until golden.
- COMBINE the milk and extra 20g butter in a saucepan and gently heat until melted. Beat together with the icing sugar and peppermint essence until combined. Spread over the base, smooth the surface and chill until firm.
- GENTLY melt together the chocolate and extra 90g butter in a bowl over simmering water. Spread over slice and chill until set. Store chilled in an airtight container until required. Cut into thin rectangles and serve at room temperature.