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READY IN:
2mins
SERVES:
40
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F (180°C).
  2. Grease 13- x -9 inch (3.5 L) metal cake pan and line with parchment paper; set aside.
  3. In bowl, whisk butter, sugar and eggs.
  4. Stir in cookie crumbs and coconut.
  5. Press into bottom of prepared pan.
  6. Bake in centre of 350º F (180º C) oven until firm, about 20 minutes.
  7. Let cool completely in pan on rack.
  8. Filling:
  9. Meanwhile in bowl, stir together butter, milk, custard powder and peppermint extract.
  10. Beat in sugar until smooth.
  11. Beat in food colouring to desired shade.
  12. Spread evenly over base.
  13. Refrigerate until firm, about 45 minutes.
  14. Topping:
  15. Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter; spread over filling.
  16. Refrigerate until set; cut into bars.
  17. Yield: 40 bars.

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