CHOCOLATE PEPPERMINT SLICE
Servings: 24 pieces
Equipment
- plastic bag and rolling pin
- pan
- mixing bowl
- sieve
- 20x30cm tin, lined with baking parchment
Ingredients
- 250 g bourbon biscuits
- 150 g butter
- 250 g icing sugar
- 1 tsp peppermint extract
- 50 ml milk as needed
- 200 g dark chocolate
Instructions
- Crush biscuits until fine
- Melt butter and add biscuits. Press into base of tin. Chill in freezer
- Sieve icing sugar into bowl, add peppermint extract and enough milk to produce spreading consistency
- Spread over biscuit base and chill
- Melt chocolate and spread over the mint mixture
- Leave until set