CHOCOLATE PEPPERMINT TRAY-BAKE SLICE - Riley loves

Name: CHOCOLATE PEPPERMINT TRAY-BAKE SLICE - Riley loves
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 200g butter; 375g Dark Chocolate Melts; 2 c Caster Sugar; 4 Eggs; 2 t Peppermint Essence; 3/4 c Flour, sifted; ¼ c Self-Raising Flour, sifted; ½ c Cocoa, sifted; 50g Butter; 2 T Boiling Waer; ½ t Peppermint Essence; 2 T Cocoa; 2 to 2½ c Icing Sugar

1 step

Prep:15minCook:50min

Made September 2010. Riley loved!

Updated at: Wed, 01 Apr 2026 09:43:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories350.3 kcal (18%)

Total Fat18.3 g (26%)

Carbs49.4 g (19%)

Sugars40.4 g (45%)

Protein3 g (6%)

Sodium36.7 mg (2%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

200gbutter

375gdark chocolate melts

2 cCaster Sugar

4eggs

2 tPeppermint Essence

¾ cFlour

sifted

¼ cSelf-Raising Flour

sifted

½ cCocoa

sifted

ICING:

50gbutter

2 Twater

boiling

½ tPeppermint Essence

2 TCocoa

2 cIcing Sugar

Instructions

Step 1

Spray and line a 25x35cm deep tray bake tin (like a sponge roll tin_ with nonstick baking paper. Melt the butter and chocolate together in the microwave. Beat the caster sugar and eggs together. Add the peppermint essence and then the melted chocolate and butter mixture. Mix in the flours and cocoa. Pour into the prepared tin and bake for 50 minutes. Cool in the tin, then ice, and cut into pieces. ICING: Melt the butter in the boiling water. Add the peppermint essence. Then, using a wooden spoon, beat in the cocoa and enough icing sugar to make a fluffy, spreadable icing consistency.