Description

This classic and much beloved Kiwi classic has a perfect cocoa biscuit base, a layered filling that does not skimp and a chocolate topping that finishes off this slice to make it taste better than most you'd find in a New Zealand bakery.

Ingredients

Base
50 grams / 1/2 cup cocoa powder
120 grams / 1 cup plain flour
50 grams / 1/2 cup desiccated coconut
50 grams / 1/4 cup superfine/caster sugar
Pinch of salt
100 grams / 3.5 ounces butter, softened
Peppermint filling
520 grams / 4 1/2 cups confectioner's/icing sugar
80 milliliters / 1/3 cup milk
30 grams / 2 tablespoons butter, softened
2 tablespoons peppermint essence
2 1/2 tablespoons creme de menthe
Chocolate topping
70 grams / 2.5 ounces 70% chocolate, melted
1 tablespoon coconut oil

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Instructions

Prepare a baking tin with greaseproof paper and preheat the oven to 180ºC/350F.
Sift the cocoa powder and flour into a bowl, add the coconut, salt and sugar and stir together.
Add the softened butter and combine with a fork until the mixture holds together and resembles breadcrumbs.
Spoon into the prepared baking tin and press firmly into the tin evenly.
Place in the oven and bake for 12 minutes or until the base has become matte in appearance. Remove and set aside to cool fully.
For the filling, combine the sugar, milk and butter in a bowl until smooth.
Halve the mixture between 2 bowls, add the peppermint essence to one half and combine until the mixture is smooth and well combined.
With the remaining filling, add the creme de menthe and combine until smooth and pale green in color.
Spread the white peppermint mixture evenly and smoothly over the top of the base, followed by the pale green creme de menthe mixture evenly on top. Set aside.
Meanwhile, stir the melted chocolate and coconut oil together until smooth. Set aside to cool to room temperature.
Pour the chocolate over the peppermint filling and smooth out with an offset spatula. Tap base of your tin to smooth the mixture out and remove any marks.
Place in the fridge to set for minimum 2 hours.
Remove and slice evenly with a hot knife.
Serve.

Notes

Cooling before adding the filling or topping: The filling will either warm somewhat and soak into the warm base or not set completely if either base or topping has not cooled.

Slicing the chocolate with a hot knife: Slicing your bars with a hot knife will help give you consistent slices without cracking the chocolate topping.

Recipe by Roamingtaste