I saw this recipe in the latest Better Homes and Gardens magazine and instantly knew I'd love it. And I sure do! So tasty with the choc-minty flavour, delicious chocolate on top and the crunch of the candy canes. All I can say is YUM!
Ingredients
125g butter, melted
1 cup brown sugar, firmly packed
1 egg
1/2 teaspoon peppermint essence
1/2 cup desiccated coconut
1 cup self-raising flour
2 tablespoons baking cocoa
100g candy canes
375g milk chocolate melts
Method
Preheat oven to 180 degrees/160 fan-forced. Grease a 19 x 30cm lamington pan. Line with baking paper.
Place butter, sugar, egg and peppermint essence in a large bowl. Stir to combine. Stir in coconut and combined sifted flour and cocoa. Press over base of prepared pan. Cook for about 20 minutes, or until firm. Cool in pan.
Unwrap candy canes. Place in a snap-lock bag and gently crush with a rolling pin.
Place chocolate in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Pour over slice and spread evenly, then sprinkle with crushed candy canes. Stand at room temperature until set.
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