A delightful twist on the classic chocolate peppermint slice, these bars are easy to make and perfect for any occasion.
Preheat your oven to 180°C (350°F). Line a shallow baking tin (approximately 18x28cm) with baking paper, leaving some overhang for easy removal later.
Ensure the baking paper is well-fitted to prevent the mixture from sticking.
In a mixing bowl, combine the self-raising flour, cocoa powder, and sugar. Add the melted butter and egg, then mix until well combined.
Mix until the ingredients are just combined to avoid overworking the dough.
Press the mixture evenly into the prepared tin. Bake for 15 minutes, then let it cool completely.
Use the back of a spoon to press the mixture evenly into the tin.
For the filling, mix the icing sugar, coconut oil, milk, and peppermint extract in a bowl until smooth. Spread this mixture over the cooled base and refrigerate for 10 minutes.
Ensure the filling is evenly spread for a uniform layer.
Melt the dark chocolate and coconut oil together in a heatproof bowl over a saucepan of simmering water. Spread this mixture over the peppermint layer and refrigerate until set.
Stir the chocolate mixture continuously to prevent it from burning.
Once set, lift the slice from the tin using the baking paper overhang. Cut into bars with a warm knife for clean edges.
Warming the knife slightly helps achieve clean cuts.
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