Anyone got a good failsafe recipe for the good old fashioned, crunchy, peppermint slice with the real choc icing on top?TIA:)
elliehen,
Apr 1, 3:34am
QUOTE: timturtle wrote:
Peppermint Slice 12 peppermints (oddfellows) 1 Pkt Choc Slims ¼ to ½ can condensed milk Crush peppermints and biscuits then add condensed milk, refrigerate to set, ice with choc icing, sprinkle with choc hail. Can be rolled into balls and covered in coconut or choc hail, after firming in the fridge Lite con milk is fine, and if you double it, it should be a full pkt of mints from memory, can use Jaffa Thins. AND yes NO ButterUNQUOTE
This one from timturtle has been around for a while.
oakhills,
Apr 1, 9:01pm
Anyone got a good failsafe recipe for the good old fashioned, crunchy, peppermint slice with the real choc icing on top!TIA:)
winnie15,
Apr 2, 5:44am
Allyson goton's peppermint chocolate crunch: it's yummy .. Ingredients1¼ cups flour ¼ cup cocoa 1½ cups brown sugar 1 cup desiccated coconut 3 cups of cornflakes , 250g butter, melted 1 tsp vanilla essence
Icing & decoration 1½ cups icing sugar 2 Tbsp soft butter hot water peppermint essence to taste 100g dark chocolate, melted MethodSift the four and cocoa into a bowl. Stir in the brown sugar, coconut and Weet-Bix, and make a well in the centre.
Pour in the melted butter and vanilla essence and mix well. Press mixture into a baking paper-lined 20 x 30cm slice tin. (I use a smooth-sided glass to roll over the slice firmly to pack it well into the tin and ensure a level top for icing.)
Bake at 180°C for 25 minutes. Remove from the oven and cool in the tin.
Sift icing sugar into a bowl, add softened butter and sufficient hot water to make a thick spreadable icing. Flavour with peppermint essence. Spread evenly over the cooled biscuit and drizzle chocolate over the top. Cut into pieces to serve.
can use 8 crushed weetbix in place of cornflakes.
winnie15,
Apr 3, 6:44am
Allyson goton's peppermint chocolate crunch: it's yummy . Ingredients1¼ cups flour ¼ cup cocoa 1½ cups brown sugar 1 cup desiccated coconut 3 cups of cornflakes , 250g butter, melted 1 tsp vanilla essence
Icing & decoration 1½ cups icing sugar 2 Tbsp soft butter hot water peppermint essence to taste 100g dark chocolate, melted MethodSift the four and cocoa into a bowl. Stir in the brown sugar, coconut and Weet-Bix, and make a well in the centre.
Pour in the melted butter and vanilla essence and mix well. Press mixture into a baking paper-lined 20 x 30cm slice tin. (I use a smooth-sided glass to roll over the slice firmly to pack it well into the tin and ensure a level top for icing.)
Bake at 180°C for 25 minutes. Remove from the oven and cool in the tin.
Sift icing sugar into a bowl, add softened butter and sufficient hot water to make a thick spreadable icing. Flavour with peppermint essence. Spread evenly over the cooled biscuit and drizzle chocolate over the top. Cut into pieces to serve.
can use 8 crushed weetbix in place of cornflakes.
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