Growing up my mum made this chocolate and peppermint slice she called Peppermint Log and ever since I have loved peppermint chocolate. The slice is normally made with Arnott’s Chocolate Ripple biscuits, so being on a gluten free diet for the over 10 years meant no peppermint log for me.

So I decided to rectify the situation and made my a gluten free version of the slice which turned out perfectly. If you like chocolate and peppermint you will love this recipe, but I will warn you it’s addictive…

Thanks for reading. Hope you have a lovely weekend.
xoxo

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Peppermint Chocolate Log Gluten Free

Servings: 20 people

Ingredients

Dark Chocolate Biscuits (Gluten Free)

• 60 g dark chocolate, chopped
• 50 g butter, chopped
• 1 cups gluten free plain flour
• ⅓ cup brown sugar
• ⅓ cup caster sugar
• ⅛ cup baking cocoa
• ½ teaspoon bicarb soda
• 1 egg, lightly beaten
• ½ teaspoon vanilla extract

Peppermint Log (Gluten Free)

• 225 g (20) gluten free dark chocolate biscuits
• ¾ can (300g) sweetened condensed milk
• 1 cup desiccated coconut, for coating
• 1 block (220g) Cadbury peppermint chocolate, chopped

Instructions

Dark Chocolate Biscuits (Gluten Free)

1. Preheat the oven to 160°C (140°C fan forced) and line 3 large baking trays with baking paper.

2. Melt the chocolate and butter in a small saucepan over low heat until smooth. Set aside to cool slightly.
3. Combine the flour, brown sugar, caster sugar, cocoa powder and bi-carb soda in a large bowl. Then add the eggs and vanilla followed by the chocolate mixture until combined.

4. Roll approximately 1 tablespoon portions of cookie mixture into balls. Place, about 5cm apart, on prepared trays and bake for 18 mins. Set aside on a wire rack to cool.

Peppermint Log (Gluten Free)

1. Freeze the peppermint chocolate for 30 minutes then remove from freezer and chop roughly into small pieces.
2. Process biscuits in food processor until mixture resembles fine breadcrumbs. If you don’t have a food processor use a rolling pin to crush biscuits.

3. Combine biscuits, condensed milk and peppermint chocolate in a medium size bowl. Roll handful of mixture or desired amount into a log shape then roll in coconut to coat. Repeat with remaining mixture.

4. Cover peppermint log with plastic wrap and freeze overnight to firm before cutting into bite size slices to serve.