This Peppermint Crisp Slice is a great example of how my taste buds have changed into adulthood! You see, growing up I was always more inclined to eat lollies than chocolate. At some point in my adulthood that changed. Probably when I met my chocolate loving husband.
While I like chocolate with caramel or honeycomb bits my all time favourite is peppermint chocolate. So I felt the need to create a peppermint slice with a little extra kick of peppermint. The end result was this peppermint crisp slice, which has a lovely bit of crunch and perfect ratio of chocolate to peppermint flavour.
Thanks for stopping by,
The Naughty Dietitian
- 125 g butter, melted
- 1 cup brown sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- ½ cup plain flour (I used gluten free but you can use normal flour if you prefer)
- 2 cups icing sugar, sifted
- 50 g copha
- ¼ cup thickened cream
- 1 teaspoon peppermint extract
- 150 g plain milk chocolate
- 3 (105g) Nestle Peppermint Crisp chocolate bars, chopped
- 35 g copha
Preheat oven to 180°C and line a 9x13 inch baking tray with baking paper.
Combine all ingredients for slice base in a medium size bowl and mix well.
Pour biscuit base into baking tray and bake for approximately 20 minutes, or until firm. Allow to cool.
Place ingredients for peppermint filling in a medium size saucepan over medium heat and stir until melted and smooth.
Remove from heat and pour over cooled slice base then refrigerate for 1 hour.
Melt together the milk chocolate, 2 chopped peppermint crisp chocolate bars and copha in a small saucepan over medium heat until melted. Allow to cool slightly and then pour over the filling.
Sprinkle the remaining chopped peppermint crisp chocolate over the melted chocolate topping then allow to set in the refrigerator for 4 hours.
Remove the slice from the refrigerator for 15 minutes before cutting into desired sized squares.