Chocolate Peppermint Slice

In many ways chocolate peppermint slice feels as though it should be up on slice Mount Rushmore. A perennial favourite of a thousand bakeries, bakesales and morning teas, there is an elegance to its appearance and timelessness in its appeal. Even the way it is designed is fundamentally classic - a sturdy biscuit base, a creamy filling for textural contrast in the middle and a crackly chocolate top. None of it is too over the top, but taken together it's rich enough that a simple square can be perfectly satisfying, although there's always enough room for a little more if somebody twists your arm.

What's also great about this slice is that it's not too tricky to make. It may take a little longer than some other slices with the setting and resting, but a bit of sifting, a little melting, a smidgen of mixing, and that's about it.

When you're getting ready to serve, dip your knife in hot water and dry it off. This should avoid the chocolate layer cracking. If the chocolate is too firm, let it stand at room temparature for about half an hour before slicing. Can't locate or not too keen on Copha? You should be able to make a straight swap with butter.