Cannabis Peppermint Slice

Prepare your 20x20cm slice tin by lining with baking paper, leaving overhang for easy removal. This makes lifting the finished slice much easier.

Crush the biscuits in a food processor or by placing in a sealed bag and bashing with a rolling pin until you have fine-medium crumbs. Mix with cocoa powder and coconut in a large bowl.

Combine the cannabutter and regular butter, ensuring both are at room temperature for easy mixing. Pour over the biscuit mixture and stir until evenly coated and mixture holds together when pressed.

Press the base mixture firmly into your prepared tin using the back of a spoon or clean hands. Ensure even thickness across the entire base. Refrigerate for 30 minutes to set.

Beat the remaining room-temperature cannabutter until light and fluffy. Gradually add sifted icing sugar, beating well after each addition until smooth and creamy.

Add peppermint extract and food colouring (if using), then enough milk to create a spreadable consistency. Taste and adjust peppermint — you want a fresh mint flavour that’s not overpowering.

Spread the peppermint mixture evenly over the chilled base using a palette knife or offset spatula. Work quickly as the mixture can firm up. Return to fridge for another 30 minutes.

Melt the chocolate and butter together using a double boiler or microwave in 30-second bursts, stirring between each interval. Candy Thermometer can help ensure you don’t overheat the chocolate.

Pour the melted chocolate over the peppermint layer, using a spatula to spread evenly right to the edges. Tap the tin gently to release air bubbles and create a smooth surface.

Refrigerate for at least 2-3 hours or until chocolate is completely set. Use the baking paper to lift out of tin, then cut into 16 even pieces using a sharp knife warmed under hot water.