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1
Preheat oven to 180C Grease a 3cm-deep, 18cm x 28cm (base) slab pan.
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2
Line with baking paper (see note).
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3
Make base: Sift flour and baking powder together into a bowl.
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4
Stir in brown sugar.
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5
Add butter and mix until well combined.
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6
Using the back of a spoon, press mixture into prepared pan.
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7
Bake for 10 to 15 minutes or until light golden.
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8
Remove from oven.
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9
Reduce oven to 170C
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10
Make filling: Place condensed milk, caster sugar and butter in a small saucepan over medium-low heat.
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11
Cook, stirring, for 3 to 4 minutes or until butter and sugar have melted.
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12
Reduce heat to low.
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13
Cook for 10 minutes.
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14
Remove pan from heat and stir in peppermint essence.
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15
Add a few drops of food colouring and stir to combine.
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16
Pour filling over base.
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17
Bake for 15 to 20 minutes or until filling is just set.
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18
Allow to cool completely.
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19
Place chocolate in a microwave-safe bowl.
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20
Microwave on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, until almost melted.
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21
Stir until smooth.
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22
Spread chocolate over the cooled slice.
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23
Stand slice in pan for 1 to 2 hours or until set.
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24
Cut into pieces and serve.
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25
Notes & tips.
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26
Lining a slab pan: Lightly grease the base and sides of a slab pan, paying particular attention to the two short ends.
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27
Cut out a sheet of baking paper, allowing a 2cm overhang at each long side.
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28
Use the overhang to lift slice from pan in one piece.
