Christmas Candy Cane Slice

Chocolate and peppermint go well together and although this slice is topped with crushed candy canes for Christmas you could make it all year round and top the chocolate with chopped peppermint crisp or aero bar or even coconut.

A peppermint flavoured baked chocolate slice with a layer of chocolate sprinkled with crushed candy canes.

Chocolate Candy Cane Slice

A baked peppermint flavoured chocolate slice topped with candy canes.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Cooling 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Afternoon Tea, Baking, Morning Tea

Servings 12 pieces

Ingredients

  

• 125 g Butter, melted
• 1 Cup Brown Sugar
• 1/2 tsp Peppermint Essence
• 1 Egg
• 1/2 Cup Desiccated Coconut
• 1 Cup Self Raising Flour
• 2 Tbsp Cocoa powder
• 250 g Milk Chocolate Melts
• 50 g Candy Canes

Instructions

 

• Preheat oven 180 C.
• Line slice tray 19cm X 30 cm with baking paper
• Place melted butter in a medium sized bowl, stirring in Cocoa, Brown Sugar and peppermint essence.
• Add the egg and mix well then stir in coconut and flour.
• Press over the base of the lined slice tray.
  
• Bake in oven 20-25 minutes or until firm, cool in pan.
  
• Unwrap candy canes and place in snap lock bag and gently crush with a rolling pin, or if you have the candy canes that are in individual small bags just leave them in the bag, crush and then sprinkle them on chocolate.
• Melt the chocolate in the microwave until smooth – 1 minute on high, stir then 2 times 30 seconds on high usually works for me.
• Pour melted chocolate over slice and sprinkle with crushed candy canes.
• Set in fridge for approximately 1 hour, cut in small pieces to serve.
  

Notes

I have made this slice using gluten free ingredients and it is very successful.

Slice keeps 1 week stored in an airtight container.

Keyword Candy Cane, Chocolate, Peppermint