Chocolate Peppermint Crunch

A crunchy, buttery, chocolate slice layered with fresh peppermint and rich dark chocolate.

Ingredients:

For the base:

• 1 cup (140 grams) all purpose flour
• 1 cup (90 grams) unsweetened desiccated coconut
• 1 cup (30 grams) crushed cornflakes
• 1/2 cup (100 grams) lightly packed brown sugar
• 1/4 cup (30 grams) dutch processed cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick plus 6 tablespoons (200 grams) butter
• 1 teaspoon vanilla extract

For the peppermint layer:

• 1 and 1/2 cups (260 grams) icing sugar
• 2 tablespoons milk
• 1 to 2 teaspoons mint essence

For the chocolate topping:

• 200 grams dark chocolate (70 % or higher)
• 4 tablespoons milk
• 1/2 cup (90 grams) icing sugar

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• 7 by 11 inch shallow slice pan lined with baking paper

Directions:

Preheat the oven to 180C (350F). Line a 7 by 11 inch slice pan with baking paper and set aside. Mix the dry ingredients for the base in a large bowl, remembering to sift the cocoa powder to get rid of any accursed lumps.

Melt the butter and add to the dry ingredients along with the vanilla extract. Mix well until combined and press into the prepared pan in an even layer.

Bake for 25 to 30 minutes, rotating halfway through until the slice is firm and looks dry on top. It will also have a few very fine cracks in the top surface.

Cool the slice completely in the pan. Once the slice is totally cold, mix the ingredients for the mint icing in a medium bowl until smooth and combined. It will be pretty stiff as we want it to hold it’s shape once the slice is cut. Add a tiny bit more milk if you need to get it to spread.

Carefully spread the mint icing over the base. Heat your spatula under hot running water from time to time to help smooth the icing our gently. The buttery base will shed crumbs fairly easily if you are rough. Put the slice in the fridge for 10 minutes or so until the mint layer is firm.

Melt the chocolate and milk together in a microwave or double boiler. Stir in the icing sugar. Let the chocolate icing cool a bit before spreading on top of the mint layer. This is a much softer icing and will spread easily. Pop the finished slice back in the fridge to let the chocolate harden on top.

When the slice is completely firm run a knife around the sides of the pan, and lift it out by the baking paper. Cut into pieces as desired.

Cook’s Notes:

• Taste your peppermint layer before you use it, I like my mint strong and tend to need to add more flavouring
• Chill the slice in the fridge between each layer of icing to help keep the layers distinct
• Run your spatula under hot water from time to time when spreading the icing layers, it will help to smooth each layer without ripping the one underneath

 – This slice keeps well for 3 to 4 days in an airtight container at room temperature. The mint layer will get firmer over time – 

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