Recipe(tried): Choc mint slice for Kim, Australia

Kim, from one Aussie to another, one of these may be what you are looking for.Chocolate Peppermint Slice
Base: 125 gm (4 oz) butter, 1 cup sugar, 1 egg, cup plain flour, 60 gm (2 oz) dark chocolate.
Filling: 125 gm (4 oz) butter, cup castor sugar, peppermint essence.
Topping: 125 gm (4 oz) dark chocolate, 30 gm (1 oz) butter.

Base: Beat butter until light and creamy, add sugar, beat until fluffy. Place chocolate in top of a double saucepan, stand over simmering water until melted, cook slightly. (Can also melt in microwave). Add egg to butter mixture, beat to combine, add chocolate and combine. Add sifted flour, stir until combined. Spread mixture into a greased – paper lined 11 x 7 inch (28 x 18 cm) tin.
Bake in a moderate oven (180C, 360F) 15 to 20 minutes.
When cool, spread with filling.
Filling: Beat butter until light and creamy. Gradually add the castor sugar until sugar is dissolved. Flavour with a few drops of peppermint essence (to taste). Spread over the base. Refrigerate.
Topping: Melt the chocolate and butter in double saucepan, cool slightly and spread over the topping.
Refrigerate until set. Cut into squares.

Peppermint slice using crushed biscuits (1).
1 packet plain chocolate biscuits (250 gm, 8 oz) (chocolate Marie, choc-ripple) 1 can condensed milk, 100 gm white mint lollies. (these are the sort of lollies that are about the size of a 10 cent piece and look chalky-white, supermarket sell in 200 gm packets), 125 gm chocolate, 30 gm butter.

Crush the biscuits into fine crumbs. Crush the peppermint lollies into fine pieces. Combine all this with the condensed milk and spread into a 11 x 7 inch tray. Refrigerate. Melt the chocolate and butter, spread over the base. Refrigerate and cut into squares.

Peppermint slice using crushed biscuits (2).
1 packet plain sweet biscuits (250 gm, 8 oz, can be plain or chocolate eg Marie, choc-ripple) 1 can condensed milk, 2 “peppermint crisp” chocolate bars, 125 gm (4 oz) milk chocolate.

Crush the biscuits. Crush the peppermint crisp (can be done by hitting with rolling pin while still in wrapper). Mix together with the condensed milk and spread into an 11 x 7 tray. Refrigerate. Melt the chocolate and spread over the biscuit, cut into squares.