After-dinner mints

Ingredients

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Steps

  1. Grease a 6cm-deep, 20cm square cake pan.

  2. Line base and sides with baking paper, allowing a 3cm overhang on all sides.

  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 second.

  4. Pour chocolate over base of prepared pan. Refrigerate for 15 minutes or until set.

  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).

  6. Pour peppermint mixture over chocolate in pan, spreading with a spatula. Refrigerate for 15 minutes or until just set.

  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.
  8. Pour chocolate over peppermint layer.

  9. Refrigerate until set.

  10. Lift chocolate from pan and, using a warm knife, cut after-dinner mints into squares.

Enjoy!

 

Source taste

Adults only truffles

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