Step 1

Preheat oven to 180°C (160°C fan-forced). Butter a 16cm x 26cm x 3cm slice tray (or close to those dimensions).

Step 2

Combine flour, cocoa, coconut and brown sugar in a bowl, stir in melted butter and mix until well combined. Press mixture into slice tray and bake for 10-15 minutes until starting to brown. Remove from oven and cool slightly.

Step 3

To make filling, place icing sugar in a small bowl, stir in melted Copha, milk and peppermint essence. Spread filling over warm base. Place tray in fridge for about 30 minutes until filling is cold.

Step 4

To make the topping, melt butter and chocolate together, stir until smooth. Spread chocolate over peppermint filling.

Step 5

Leave at room temperature to set and then slice into squares. I usually slice through the chocolate layer first, then go back and cut right through the base.