Chocolate peppermint slice

Slice

1 cup	Self raising flour
½ cup	Cocoa powder (Main)
¾ cup	Desiccated coconut
180 g	Unsalted butter, melted
½ cup	Caster sugar
1	Egg, lightly beaten

Filling

4 Tbsp	Milk
3 ¼ cups	Icing sugar, sifted
4 Tbsp	Kremelta, melted
1 tsp	Essence, peppermint (Main)

Topping

3 Tbsp	Vegetable oil
200 g	Dark chocolate, Minimum 50% cocoa (Main)

Directions

1. Preheat oven to 180 degC.
2. Grease and line a 20 x 30cm slice tin with baking paper.
3. To prepare the base: in a large bowl, combine the flour, coconut, cocoa powder and sugar.
4. Add the melted butter and egg; mix until all the ingredients are well combined.
5. Press the mixture into the slice tin. Bake in the oven for approximately 10-15 minutes or until firm to the touch.
6. Remove from the oven and set aside to cool.
7. To prepare the filling: into a medium-sized bowl, place the icing sugar, milk,
8. peppermint essence and the melted kremelta; beat until thick and smooth.
9. Pour onto the cooled base, spread evenly using the back of a metal spoon.
10. Place in the refrigerator for 30 minutes or until set firm.
11. To prepare the topping: place a heatproof bowl over a saucepan of simmering water.
12. Melt the chocolate together with the oil stirring often.
13. Pour the melted chocolate over the peppermint filling, tilting the slice to get an even coverage. Refrigerateuntil set.
14. Cut into thin slices with a hot, dry knife.