Ingredients
The following ingredients have 12 Servings
- 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
- 1 1/2 cups icing sugar
- 2 tbs cocoa
- 1 tbs butter melted
- 2 tbs boiling water
- 1 tsp peppermint essence
Instruction
- Preheat 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.
- Press mixture evenly into prepared tin and smooth the top with the back of a large spoon. Bake for 20 minutes.
- Meanwhile 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.
- Roughly chop Peppermint Crisp bars. Sprinkle over icing. Refrigerate to set. Slice into small bars or squares.
