Chocolate Mint Bars

• 6 tbsp (3/4 stick) unsalted butter, at room temperature
• 1/4 cup packed brown sugar
• 3/4 cup self-rising flour, sifted
• 1/2 cup flaked coconut
• 2 tbsp unsweetened cocoa powder
• 2 tbsp milk
• None None FOR THE FILLING
• 2 cups powdered sugar, sifted
• 2 tbsp butter, at room temperature
• 4 drops peppermint extract
• None None FOR THE CHOCOLATE TOPPING
• 7 oz semi-sweet chocolate, chopped
• 1 tsp vegetable oil
• 2 None peppermint crisp chocolate bars or other chocolate mint bars, chopped

1. Preheat the oven to 350u0b0F. Grease a foil-lined 11 x 7 inch baking pan, extending the foil over long sides for handles.
2. Beat butter and brown sugar in a medium bowl with an electric mixer until light and fluffy. Stir in flour, coconut, cocoa powder and milk. Press firmly into prepared pan. Bake for 12-15 mins. Cool on wire rack.
3. For the filling, combine powdered sugar, butter, 2 tbsp boiling water and peppermint extract in a large bowl. Stir with a wooden spoon until smooth. Spread over cooled crust in pan. Refrigerate for 15 mins, until firm.
4. For the chocolate topping, melt chocolate and oil in a heatproof bowl over a saucepan of simmering water. Pour over top. Sprinkle chopped chocolate bars over top. Refrigerate for 30 mins.
5. Using a hot knife, cut into squares. Store in an airtight container in the refrigerator.

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Taken from recipes-plus.com/api/v2.0/recipes/25816 (may not work)