Instructions: Melt the margarine and drinking chocolate. Pour onto rest of the dry ingredients. Press mixture into a greased swiss roll tin. Bake 170?C/325?F/gas 3 for 20-25 minutes.

For the topping: Mix icing sugar with hot water to a fondant consistency.

Flavour with peppermint and add colouring. Pour onto the top of baked crisp mixture as soon as it comes out of the oven and spread evenly. When cold and set, pour over 225g (8oz) melted chocolate. Cut into squares.

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