- Portion size 40 servings
- Credits : © CanadianLiving.com
- 1 cup butter melted
- 1 tablespoon sugar
- 2 eggs
- 3 cups chocolate cookie crumbs
- 1 sweetened desiccated coconut
- 1/3 cup butter melted
- 1/4 cup milk
- 1 tablespoon peppermint extract
- 4 cups icing sugar
- 2 tablespoons custard powder
- green food colouring
- 8 oz semisweet chocolate chopped
- 2 tablespoons butter
- chocolate covered peppermint stick
Preheat oven to 350°F (180°C)
Grease 13- x -9 inch (3.5 L) metal cake pan. Line with parchment paper. Set aside.
In bowl, whisk butter, sugar and eggs. Stir in cookie crumbs and coconut. Press into bottom of prepared pan. Bake in centre of 350°F (180°C) oven until firm, about 20 minutes. Let cool completely in pan on rack.
Filling: Meanwhile in bowl, stir together butter, milk and peppermint extract. Beat in sugar and custard powder until smooth. Beat in food colouring to desired shade. Spread evenly over base. Refrigerate until firm, about 45 minutes.
Topping: Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter; spread over filling. Sprinkle with peppermint sticks. Refrigerate until set; cut into bars.