Method
1 Grease a 20cm x 30cm lamington pan. Line base and two long sides with baking paper, extending paper 2cm above edges of pan.

2 Blend or process choclate biscuits until finely crushed. Add melted butter and process until combined. Press mixture over base of pan. Refrigerate for 15 minutes.

3 To make filling, place Choc Melts, peppermint chocolate and cream in a pan. Stir over a low heat until the chocolate has melted and mixture is combined. Remove from heat. Crumble Peppermint Crisp bars into chunky pieces. Stir into chocolate mixture. Pour over prepared biscuit base. Place in the freezer while making topping.

4 To make topping, place Choc Melts, peppermint essence and cream in a bowl. Sit bowl over a pan of simmering water and stir until chocolate is melted and mixture is combined.

5 Pour topping over filling. Sprinkle with coconut. Refrigerate until set. To serve, cut into small squares.

Recipe submitted by Sue Watson from Mildura, Victoria