Ingredients Base layer 250 gr digestive biscuits 125 gr butter, melted 1/2 cup desiccated coconut 2 tbsp cocoa
Peppermint layer 1½ cup of icing sugar 125 gr butter, softened but not melted ½ tsp of spinach powder (you can use a few drops of green food coloring too) 1½ tsp peppermint extract
Chocolate layer 200 gr chocolate, melted 2 tbs butter, melted 1/2 tsp peppermint extract
Instructions
Please all the base layer ingredients in the TM and mix 10 sec, Speed 5. Press into a brownie tin or a bread loaf tin depending the thickness of the layer you want (it can be as thick or thin as you like). Refrigerate.
Wash the TM bowl.
Add the icing sugar and softened butter and beat until smooth with the butterfly whisk, Speed 4, for 30 seconds. You may need to scrap the sides of the bowl a few times. Add peppermint extract and the food coloring. Spread over the refrigerated biscuit base and return to refrigerator.
Melt the chocolate and butter over simmering water. Once melted, add the peppermint extract and spread over the peppermint layer.
Refrigerate until ready to serve.
Cut into squares with a knife
Tip: I dipped the knife in boiling water and dried it before slicing so the slices are neat.
Keep them in the fridge at all time. They last well over a week in a air-tight container, that is if you can resist them ;-)
You can do this recipe without a TM. Use a food processor for the base layer and a hand-held mixer to beat the icing sugar and butter for the peppermint layer.
FYI, my cup is 125 ml. Try not to convert the cup volume into grams as I'm not sure the measurements will be correct.