Chocolate Pepppermint Slice

This is yet another dessert I made for my "Girl's Night" sleepover. It has now become one of my most favourite sweets; I've made 2 separate batches in the past 3 days!  The funny thing is I never would have considered peppermint as one of my favourite things in a dessert.  I'd much rather custard or caramel or nuts.  But for some reason this is so tempting, so addictive and so refreshing.  The hard crack of the thick chocolate topping makes it really addictive; you want to continue to chomp away at it just so you can hear that drool-worthy crack of cold set chocolate.  And then there's that refreshing layer of peppermint filling which is soft-set and almost fluffy.  You truly can't fault this recipe and that's why I had to share it with you instead of baking it by myself twice..

Ingredients for Base
3/4 self-raising flour
1/4 cup unsweetened cocoa powder
1/2 cup desiccated coconut
1/4 cup sugar
140g unsalted butter, melted
1 egg, light beaten

Ingredients for Peppermint Filling
1 1/2 cups icing sugar, sifted
30g white vegetable shortening (copha), melted 
2 tbsp milk
1/2 tsp peppermint essence

Ingredients for Chocolate Topping
185g dark chocolate, chopped
30g white vegetable shortening (copha)

Method for Peppermint Slice
Preheat the oven to 180 degrees and lightly grease a 28cm x 18cm shallow baking tin.  Line in the tin with baking paper, making sure the paper overhands the two longer sides.  This makes it easy to lift the cooked slice out of the tin. Sift the flour and cocoa into a bowl.  Stir in the coconut and sugar, then add the butter and egg and mix well.  Press the mixture firmly into the tin.  Bake for 15 minutes, then press down with the back of spoon and leave to cool.  For the peppermint filling, sift the icing sugar into a bowl.  Stir in the shortening, milk and peppermint essence.  Spread over the base and refrigerate for 5-10 minutes, or until firm.  For the chocolate topping, put the chocolate and shortening in a heatproof bowl.  Half-fill a saucepan with water, bring to the boil, then remove from the heat.  Sit the bowl over the saucepan, making sure the base of the bowl does not touch the water.  Stir occassionally until the chocolate and shortening have  melted and combined, then leave for 4-5 minutes until slightly thickened.  Spread evenly over the fillling.  Refridgerate the slice for 20 minutes, or until the chocolate topping is firm.  Carefully lift the slice from the tin, using the paper as handles.  Cut into pieces with a warm knife to give clean edges.  Store in refridgertor.  makes 24 pieces.