Chocolate peppermint slice

1.Preheat oven to 180°C/160°C fan forced. Grease and line a 26x16cm (base measurement) slice pan with baking paper, extending on long sides for handles. Sift flour and cocoa into a large bowl. Stir in coconut and sugar. Add butter and mix to combine. Press mixture into prepared pan. Bake for 18-20 minutes or until firm.

2.Sift icing sugar into a large bowl. Stir in kremelta, milk and peppermint essence. Spread filling evenly over warm base; chill for 15 minutes or until firm.

3.Place chocolate and extra kremelta in a small heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch water). Cook and stir until melted and smooth. Spread chocolate mixture over filling. Chill for 30 minutes or until set. Cut into squares to serve.