Ingredients:
\nBase\n\n1 ½ cups Self Raising Flour\n½ cup Naturally Sweet Xylitol
\n1 cup Coconut
\n175 G Nutlex or margarine of choice\n\nFilling\n\n1 cup Naturally Sweet Xylitol Icing sugar
\n35 gr Copha
\n3 deserts spoons milk of choice
\n½ teaspoon Peppermint essence\n\nTopping\n\n200 gr sugar free chocolate (I used the one available at Coles)
\n35 gr Copha\n\n
Method:
\nPreheat oven to moderate and line a 28 x 18 slab tin with baking paper\nCombine dry ingredients for the base
\nMelt butter and pour onto the dry ingredients
\nCook in oven till cooked about 20 minutes\n\nFilling\n\nMelt Copha add Peppermint essence and icing sugar. Add the milk to make a spreadable consistency\n\nTopping\n\nMelt the chocolate and copha in a saucepan over a gentle heat. This will freeze well.\n\nTo Finish \n\nRemove and whilst still slightly warm spread over the filling when set pour over the topping.
\nWhen the chocolate has set cut into squares\n\n
