Chocolate Peppermint Slice

25 min
16 pieces
35 min


  • BASE
  • 140g butter, melted
  • 1 cup brown sugar
  • 1 egg, lightly beaten
  • 1 teaspoon Taylor & Colledge Vanilla Bean Paste
  • 1/2 cup plain flour
  • 2 cups icing sugar, sifted
  • 50g copha
  • 1/4 cup thickened cream
  • 1/2 teaspoon Taylor & Colledge Peppermint Extract Paste
  • 180g dark chocolate
  • 35g copha


Step 1
Preheat oven to 180C. Grease and line a 20x30cm pan.
Step 2
To make the crust, stir together the melted butter, brown sugar, egg and vanilla bean paste in a large mixing bowl. Fold through the flour until well combined, then tip into the pan and spread or press flat. Bake for 20-25 minutes.
Step 3
Place the sugar, copha, cream and peppermint extract paste in a saucepan over a medium heat until melted and smooth. Remove from the heat and pour over the completely cooled crust. Refrigerate for at least one hour, or until set.
Step 4
Melt together the dark chocolate and copha. Allow to cool slightly and then pour over filling, tilting the pan to spread the chocolate evenly. Place in the fridge until set.
Step 5
Remove from refrigerator 15 minutes before cutting into 4cm squares.