Name: Peppermint Crisp Coconut Slice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 15
Ingredients: ½ cup self-raising flour; ½ cup plain flour; 2 tablespoons cocoa powder; 1 cup brown sugar, firmly packed; 125g unsalted butter, melted; 1 egg, lightly beaten; ½ teaspoon natural peppermint extract; ½ cup desiccated coconut; 3 x 35g bars Peppermint Crisps, coarsely chopped; ICING; 1 cup icing sugar mixture; 2 tablespoons cocoa powder; 25g unsalted butter, softened

Peppermint Crisp Coconut Slice

It just doesn't get better than this - trust us!

Serves 15

Prep

15M

Cook

20M

Total

35M

Skip to Recipe

Slice can be made up to two days ahead. Keep in an airtight container at room temperature.

Ingredients

½ cup self-raising flour

½ cup plain flour

2 tablespoons cocoa powder

1 cup brown sugar, firmly packed

125g unsalted butter, melted

1 egg, lightly beaten

½ teaspoon natural peppermint extract

½ cup desiccated coconut

3 x 35g bars Peppermint Crisps, coarsely chopped

ICING

1 cup icing sugar mixture

2 tablespoons cocoa powder

25g unsalted butter, softened

Method

Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.

Sift combined flours and cocoa into a large bowl. Stir in sugar. Make a well in the centre. Add butter, egg and extract. Mix well. Stir in coconut. Press over base of prepared pan.

Cook in a moderate oven (180C) for about 20 minutes, or until firm to touch. Remove. Transfer pan to a wire rack. Stand for 10 minutes.

Meanwhile, to make icing, sift sugar and cocoa into a bowl. Add butter. Stir in about 1 ½ tablespoons hot water to form a smooth, thick consistency.

Pour icing over warm slice. Spread evenly. Sprinkle with Peppermint Crisps. Cool in pan.

Serve cut into squares.

Mel Burge