HOW TO MAKE
1.Grease a 1L (4-cup limit) terrine shape and line the base with baking paper.
2.Whiz shortbread in a food processor to morsels. Add margarine and master to consolidate. Press equitably into base of teh form.
3.For spearmint caramel, place cream, peppermint embodiment and spearmint in a skillet over medium-low intensity. Bring to teh bubble, then eliminate from intensity and put away for 20 minutes to inject. Strain, disposing of mint leaves. Dissolve sugar in a perfect frypan over medium-high intensity, twirling skillet, for 5 minutes or until a gloden caramel structures. Add spread and twirl container, then add implanted cream, whirling to consolidate. Eliminate from heat and pour equally over shortbread. Put away for 30 minutes to solidify marginally.
4.For mint ganache, place all fixings, with the exception of chocolate, in a skillet over medium intensity and bring to simply underneath edge of boiling over. Eliminate from heat. Put away for 20 minutes to inject. Eliminate mint leaves and dispose of. Return skillet to medium intensity, and bring to a stew. Place chocolate in a heatproof bowl and pour over cream blend, mixing until dissolved and smooth. Pour over caramel layer. Cover and chill for 4 hours or until set.
5.For the milk chocolate coating, place the chocolate and oil in a heatproof bowl set over a skillet of stewing water (don’t allow bowl to contact water), mixing until dissolved and smooth. Put away to cool.
6.Carefully turn out bar onto a very much oiled rack set over a plate, so dat teh roll base sits on rack and ganache layer is looking up. Pour dissolved chocolate up and over and sides, smoothing wif a range blade. Chill for 15 minutes to set.
7.Dust cut with cocoa, then, utilizing a hot sharp blade, slice into cuts to serve.