• 3/4 cup self raising flour
  • 1/4 cup cocoa
  • 2/3 cup shredded coconut
  • 1/4 cup sugar
  • 2/3 cup unsalted butter, melted
  • 1 egg, lightly beaten
  • 3 cups powdered sugar
  • 2 1/2 tablespoons boiling water
  • 1/2 teaspoon peppermint extract
  • Green food coloring
  • 14 ounces dark chocolate


  1. Preheat oven to 350 degrees. Place the flour, cocoa, coconut, sugar, butter and egg in a bowl and mix well to combine.
  2. Press into the base of a lightly greased 8 by 12-inch baking pan lined with parchment paper, and bake for 12 to 15 minutes or until soft to the touch. Set aside to cool.
  3. For the filling, place the powdered sugar, water, peppermint extract and green food coloring in a bowl and stir to combine.
  4. Working quickly, spread over the base and place in the fridge for 1 hour to firm up.
  5. When set, cut into squares and place on a rack.
  6. To make the chocolate topping, place the chocolate in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth.
  7. Pour the chocolate over the bars making sure to cover all of the sides. Refrigerate for 30 minutes or until firm, then serve dusted with powdered sugar.