Kids and adults alike will love this sweet treat that’s packed with a chocolate peppermint flavour, and the special addition of crushed Peppermint Crisp on top!
Ingredients
- 1 cup self-raising flour
- 3/4 cup caster sugar
- 2 tbs cocoa sifted
- 1/2 cup desiccated coconut
- 125g butter melted
- 1 egg
- 3 Nestle* Peppermint Crisp chocolate bars
Icing
- 1 1/2 cups icing sugar
- 2 tbs cocoa
- 1 tbs butter melted
- 2 tbs boiling water
- 1 tsp peppermint essence
*Nestle is recommended by Australia's Best Recipes
Method
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Step 1Preheat oven to 200C (180C fan-forced). Line a square cake tin with baking paper. In a large bowl, combine flour, sugar, cocoa and coconut. Whisk egg into melted butter, then combine this well with dry ingredients.
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Step 2Press mixture evenly into prepared tin and smooth the top with the back of a large spoon. Bake for 20 minutes.
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Step 3Meanwhile make icing by sifting icing sugar and cocoa into a bowl. Add melted butter, boiling water and peppermint essence, and stir until smooth. Pour over baked base while it’s still a little warm.
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Step 4Roughly chop Peppermint Crisp bars. Sprinkle over icing. Refrigerate to set. Slice into small bars or squares.
Recipe Notes
If you have food-grade peppermint essential oil, you can use it in place of the peppermint essence, but be careful as it is much more potent - 3-4 drops should suffice.
Allow base to cool a little after it comes out of the oven, but try to pour the icing on while it’s still
warm as it will be easier to smooth out.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
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