375 g dark chocolate melts

2 1/2 cups pure icing sugar

1 tbsp vegetable oil

2 tbsp milk

1/4 tsp peppermint essence

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Grease a 6 cm-deep, 20 cm square pan and line with baking paper, leaving a 3 cm overhang on all sides.
Place half of the dark chocolate melts in a microwave-safe bowl. Microwave on high for 1–2 minutes, stirring every 30 seconds until smooth. Spread evenly over the base of the pan and refrigerate for 15 minutes until set.
Sift the icing sugar into a microwave-safe bowl. Stir in the vegetable oil and milk to form a thick paste. Microwave on high for 2–3 minutes, stirring every 30 seconds, until smooth. Stir in the peppermint essence and let cool for 2 minutes. Add an extra tablespoon of milk if too thick.
Pour the peppermint mixture over the set chocolate base and spread evenly. Refrigerate for about 15 minutes until just firm.
Melt the remaining chocolate in the microwave as before and pour over the peppermint layer. Spread smoothly and refrigerate until fully set.
Lift the chocolate slab from the pan using the baking paper and cut into squares with a warm knife.

Use white chocolate for the top layer for contrast.

Add a drop of green food colouring to the filling for a classic look.

For stronger flavour, add extra peppermint essence or try orange or raspberry essence for variation.

Sprinkle crushed candy canes or edible glitter on top for a festive finish.

Store in the fridge for up to 2 weeks or freeze for 1 month.