Ingredients
- 250g plain chocolate ripple biscuits, crushed
- 125g butter, melted
- 2 cups pure icing sugar
- ½ cup condensed milk
- 1 teaspoon peppermint essence
- 200g dark chocolate, chopped
- 1 tablespoon vegetable oil
- 50g white buttons chocolate, melted and cooled
Method
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Grease and line base and sides of a 16 x 26cm lamington pan with baking paper. Combine biscuits and butter and press into the pan. Chill for 20 min.
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Combine icing sugar, condensed milk and peppermint essence. Microwave on medium (50% power) for 1 min to soften. Spread over base. Chill until set.
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Place dark chocolate and oil in a microwave-safe bowl. Microwave on medium (50% power) for 1-2 min, stirring every 30 sec, until smooth. Pour over the slice. Place white chocolate into a snap-bag and drizzle over slice. Cut into pieces when firm.
