Chocolate Candy Cane Slice
A baked peppermint flavoured chocolate slice topped with candy canes.
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.