INGREDIENTS: - 2 x 200g packets mint slice biscuits - 75g butter, melted FILLING INGREDIENTS: - 2 cups icing sugar mixture - 50g copha - 1/4 cup milk - 1/2 teaspoon peppermint essence TOPPING INGREDIENTS: - 180g dark chocolate, chopped - 25g butter - 180g white chocolate, chopped - green food colouring INSTRUCTIONS: Grease an 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing 3cm overhang on all sides. Process biscuits until finely chopped. Add butter. Process until just combined. Spread over base of prepared pan. Cover. Refrigerate for 30 minutes. Make filling - Place icing sugar, copha and milk in a microwave-safe bowl. Microwave on MEDIUM (50%) for 2 - 3 minutes., stirring every minute with a metal spoon, or until mixture is smooth and sugar has dissolved. Stir in essence. Using a spatula, spread mixture over prepared base. Refrigerate for 1 hour or until set. Make topping - Place dark chocolate and butter in a microwave-safe bowl. Microwave on MEDIUM (50%) for 1 - 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside for 5 minutes to thicken. Place white chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%) for 1 - 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Transfer half the white chocolate to a bowl. Tint 1 portion white chocolate green with food colouring. Spread dark chocolate mixture over filling. Spoon remaining white chocolate into a snap-lock bag. Snip off 1 corner. Pipe lines of chocolate, in a criss-cross pattern, over dark chocolate mixture. Repeat with green chocolate. Run a skewer through topping to create marbled effect. Refrigerate for 4 hours or until set. Cut into squares. Serve. (Source: Australia's Super Food Ideas March 2011)
Kommentare