INGREDIENTS Whipped Shortbread Base – 90 grams butter – 25 grams icing sugar – 50 grams caster sugar – 125 grams plain or standard grade or all-purpose flour – ¼ tsp salt (if using unsalted butter) – 40 grams desiccated coconut Peppermint Crisp Caramel Filling – 75 grams brown sugar – 300 grams (¾ tin) full cream condensed milk – 35 grams golden syrup or light corn syrup – 90 grams butter – 1 tsp sea salt (salt to taste) – ½ tsp vanilla extract – peppermint crisp of a peppermint crisp bar Chocolate Topping – 100 grams dark chocolate – 15 grams butter or coconut oil
Whipped Shortbread Base Step 1 - Preheat the oven to 180°C(fan-forced). Grease and line a loaf tin or 8 inch/20cm round cake tin with parchment paper leaving an overhang to allow for easy removal of the slice. Step 2- Soften the butter to a whipping consistency. If room temperature butter is not soft enough, pop in the microwave for 15-second bursts until soft but not melted. Beat the butter, caster sugar, icing sugar together using a stand mixer, electric handheld mixer or whisk until the butter is light, fluffy and aerated.
Whipped Shortbread Base Step 3 - Add in the flour and salt, mixing with a spatula or wooden spoon until a soft pliable dough forms. Press this dough into the bottom of the prepared tin. Use the back of a cup measurer or offset spatula to really press the dough into the pan. Prick the dough with a fork throughout and bake for 15 minutes until the biscuit base is a nice light golden brown.
Peppermint Caramel Filling Step 1 - Using a sharp knife, carefully remove the bulk of the chocolate surrounding the peppermint crisp. Keep the chocolate for the chocolate topping. Finely chop the crisp and set aside while making the caramel. Step 2 - Place the butter, syrup, condensed milk in a medium-sized saucepan and bring to a boil, stirring the entire time all the ingredients are melting together. Once the caramel has started to heat up and boil, whisk/stir constantly for 5 to 10 minutes until the caramel has started to thicken and brown. To test the caramel, take a cold teaspoon or knife and dip it in, if it sets up fairly quickly the caramel is done. Take off the heat and stir through the salt, vanilla and peppermint crisp pieces.
Peppermint Caramel Filling Step 3 - Pour the caramel filling over the biscuit base and bake at 180°C for 10-15 minutes. Once the edges have just started to caramelize, remove from the heat and allow to cool completely.
Chocolate Filling Step 1 - In a heatproof bowl, place the chocolate and butter or oil, and zap in 20-30 second increments until the chocolate is melted, stirring after each interval. Alternatively, melt the chocolate in a glass dish over a pot of water on the stove. Do not let the water touch the bottom of the glass bowl. Do not get water into the chocolate, the chocolate will seize. Step 2 - Pour the chocolate over the cooled caramel filling, and spread evenly using the back of a spoon or offset spatula. Allow the slice to cool completely before slicing. You can place the entire tin into the fridge for at least 2 hours or overnight before slicing.