Ensure the candy canes are finely chopped.
For the slice
| 250 g | Malt biscuits, crushed finely (Main) |
| 2 Tbsp | Dark cocoa powder |
| ½ cup | Mixed peel, or sultanas |
| ½ can | Sweetened condensed milk, 375g can size (Main) |
| 100 g | Butter, chopped |
| 150 g | Dark chocolate, chopped |
| 4 drops | Peppermint essence, use up to 5 drops |
For the topping
| 150 g | Dark chocolate, chopped (Main) |
| 1 tsp | Kremelta, or coconut oil |
| ½ cup | Candy canes, finely chopped (Main) |
| 1 Tbsp | Raspberry powder, use up to 2 Tbsp (Main) |
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Directions
- Lightly grease a 28cm x 20cm slice pan and line with baking paper.
- Combine the crushed biscuits with the cocoa powder and peel in a large bowl.
- Place the sweetened condensed milk, butter and chocolate together in a large microwave bowl. Cook on high power in 30 second bursts, until just melted. Mix well. Stir in the peppermint essence. Pour over the biscuit combo and mix well.
- Press evenly into the prepared pan and chill for 15 minutes.
- Combine the chocolate and Kremelta for the topping in a bowl. Melt over simmering water or in the microwave. Mix well. Cool a little then pour over the base. Chill for a few minutes then make marks on the top every 4cm where you intend to cut the base into squares. Sprinkle a little candy cane onto each square. Chill for at least 3 hours before cutting. Dust with raspberry powder.
