Chocolate Peppermint Slice
Preheat oven to 350F. Grease and line a 8″x12″ pan with parchment paper.
To make the crust, stir together the melted butter, brown sugar, egg and vanilla bean paste in a large mixing bowl. Fold through the flour until well combined, then tip into the pan and spread or press flat. Bake for 20-25 minutes.
Place the sugar, shortening, cream and peppermint extract paste in a saucepan over a medium heat until melted and smooth. Remove from the heat and pour over the completely cooled crust. Refrigerate for at least one hour, or until set.
Melt together the dark chocolate and shortening. Allow to cool slightly and then pour over filling, tilting the pan to spread the chocolate evenly. Place in the fridge until set.
Remove from refrigerator 15 minutes before cutting into squares.
Preparation: 25 min
Serves: 16 pieces
Cooking: 35 min
1 stick + 2 tbsp (140g) unsalted butter, melted
7 oz (220g) brown sugar
1 large egg, lightly beaten
1 tsp Taylor & Colledge Vanilla Bean Paste
2.5 oz (75g) all-purpose flour
10 oz (300g) confectioners’ sugar, sifted
2 oz (50g) vegetable shortening
2 fl oz | 1/2 cup (60ml) heavy cream
1/2 teaspoon Taylor & Colledge Peppermint Extract Paste
6 oz (180g) dark chocolate
2 tbsp (35g) vegetable shortening