Chocolate Peppermint Slices 2/3 cup self-rising flour 3 tablespoons cocoa 1/4 teaspoon baking soda 1/3 cup granulated sugar 1 tablespoon butter 1/3 cup water 1 egg Peppermint Filling 2 1/4 cups confectioners' sugar 1 tablespoon oil 2 tablespoons milk 1/2 teaspoon peppermint extract Chocolate Topping 4 (4 ounce) squares dark chocolate, chopped 3 tablespoons unsalted butter Grease a 15 x 10-inch jellyroll pan; line with greased paper. Sift flour, cocoa and baking soda into small bowl of electric mixer; add sugar, butter and water. Beat on medium speed for two minutes. Add egg; beat until combined. Spread mixture into prepared pan. Bake at 350 degrees F for about 20 minutes; cool in pan. Peppermint Filling: Combine confectioners' sugar and oil in a small heatproof bowl; stir in enough milk to make a stiff paste. Add peppermint extract. Stir over hot water until spreadable. Chocolate Topping: Melt chocolate and butter over hot water. Spread cooled base with Peppermint Filling; refrigerate until set. Spread with Chocolate Topping; refrigerate until set before cutting.