- 25
- Easy
- 1 mins
- 10 mins
- Average budget
Ingredients
- 375g dark chocolate melts
- 2 1/2 cups pure icing sugar
- 1 tablespoon vegetable oil
- 2 tablespoons milk
- 1/4 teaspoon peppermint essence
Preparation
Step 1
Grease a 6cm-deep, 20cm square cake pan.
Step 2
Line base and sides with baking paper, allowing a 3cm overhang on all sides.
Step 3
Place half the melts in a microwave-safe bowl. Microwave on high (100 per cent) for 1 to 2 minutes or until smooth, stirring with a metal spoon every 30 seconds.
Step 4
Pour chocolate over base of prepared pan. Refrigerate for 15 minutes or until set.
Step 5
Sift icing sugar in a microwave-safe bowl. Stir in oil and milk to form a thick paste. Microwave on high for 2 to 3 minutes, or until smooth, stirring every 30 seconds. Stir in peppermint essence. Set aside for 2 minutes to cool slightly. (If mixture is too thick, add 1 tablespoon milk).
Step 6
Pour peppermint mixture over chocolate in pan, spreading with a spatula. Refrigerate for 15 minutes or until just set.
Step 7
Place remaining chocolate in a microwave-safe bowl. Microwave on high for 1 to 2 minutes or until smooth, stirring with a metal spoon every 30 seconds.
Step 8
Pour chocolate over peppermint layer.
Step 9
Refrigerate until set.
Step 10
Lift chocolate from pan and, using a warm knife, cut after-dinner mints into squares.