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 Baking Dark Chocolate Melts
90g butter, extra, chopped
1. 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.
2. 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.
3. 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.
Many Australians have grown up enjoying this old favourite. Cut yourself a slice of Chocolate & Peppermint heaven and reminisce.