Ingredients

320g x 75 per cent cocoa solids chocolate, broken into small pieces

225g butter

85g bar of Kendal Mint Cake, melted

380g chocolate chip cookies (I used double chocolate chip cookies, crushed)

2tbs milk

2tsp peppermint essence or extract, divided

4 drops of green food colouring

320g icing sugar

Method:

1. Butter a nine-inch-square baking tin.

2. Melt 100g of the chocolate with 75g of the butter (in a microwave is best) and then add it to the crushed cookies, then press them into the base of the buttered baking tin.

3. Allow to chill in a fridge or a freezer for about 10 to 15 minutes, until it is firm and cold.

4. Beat 100g of the butter with half of the peppermint essence/extract and then gradually add the icing sugar and beat until smooth.

5. Add the melted and cooled Kendal mint cake and mix well again.

6. Add the food colouring, a drop at a time until the desired colour has been achieved.

7. Spread this over the chilled cookie base and allow to chill once again, for about 10 minutes.

8. Melt the remaining chocolate with the rest of the butter and the peppermint essence/extract (again in the microwave is best).

9. When they chocolate has melted, beat until the chocolate and butter is smooth and amalgamated.

10. Allow to stand for 10 minutes until it is cooler, but not set and then pour or spoon over the peppermint filling.

11. Chill the squares for two hours until they are firm, then allow to come to room temperature for 10 minutes before cutting into squares.

12. Makes about 18 to 24 squares.