Ingredients:
Base 1 ½ cups Self Raising Flour½ cup Naturally Sweet Xylitol
1 cup Coconut
175 G Nutlex or margarine of choice Filling 1 cup Naturally Sweet Xylitol Icing sugar
35 gr Copha
3 deserts spoons milk of choice
½ teaspoon Peppermint essence Topping 200 gr sugar free chocolate (I used the one available at Coles)
35 gr Copha
Method:
Preheat oven to moderate and line a 28 x 18 slab tin with baking paperCombine dry ingredients for the base
Melt butter and pour onto the dry ingredients
Cook in oven till cooked about 20 minutes Filling Melt Copha add Peppermint essence and icing sugar. Add the milk to make a spreadable consistency Topping Melt the chocolate and copha in a saucepan over a gentle heat. This will freeze well. To Finish Remove and whilst still slightly warm spread over the filling when set pour over the topping.
When the chocolate has set cut into squares
