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+ servings

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

Cut into pieces and store in airtight container in the fridge for up to 4 days