This peppermint slice is a classic no bake treat, perfect for after school snacks, bake sales, cookie plates and more. It's really easy to make with just a few ingredients and has a delicious set of flavors.
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Whether you call them bars, tray bakes or slices, making a big chunk of something that you can then divide into pieces is a handy way of making treats for a crowd.
You can scale them up or down, and adapt the size of the pieces to suit your numbers. And in many case, like this one, they're really easy, too. They work for parties, picnics, bake sales, after school snacks and much more.
What is a slice?
Slices are essentially what would be called a bar cookie in the US, or a tray bake in the UK. You'll find a whole range of slices in Australia where they are popular in bakeries as a treat alongside your coffee or tea. They come in many varieties, some baked (like my chocolate slice) while others are no bake (like lemon slice).
Some are very much Australian, drawing inspiration from local candies and cookies, but others have other origins, particularly British. This chocolate peppermint bar is one that is popular in Australia (as well as neighboring New Zealand) but as far as I can tell is actually Scottish in origin. I certainly remember it growing up in Scotland.
That said, will find a couple differences between the versions you find in both places. In all cases, the basic composition is:
- cookie-like base
- soft peppermint icing-like filling
- chocolate topping.
The Australian version often has a baked base, similar to my chocolate slice, using flour, butter and often coconut. The Scottish version is typically unbaked, starting with crushed up plain biscuits/cookies such as digestives.
Then while the next two layers are much the same in most versions, you might find Scottish versions topped with mint Aero, a chocolate bar you'll find in the UK.
Ingredients in peppermint slice
This version is essentially a Scottish style, but with a simpler chocolate topping. All you need is:
- Digestive biscuits, graham crackers or similar - you need a plain biscuit/cookie to form the bulk of the base layer. A food processor is perfect to make crumbs.
- Butter - to hold together the crumbs and also a little in the peppermint layer to help it be a little richer.
- Cocoa powder - to add a little chocolate flavor to the base. Not all versions include this, but personally I feel it's a good fit.
- Powdered sugar - aka confectioner's sugar or icing sugar, the core ingredient for the icing-like peppermint layer. It seems a lot, but don't worry, it reduced down.
- Peppermint extract - this gives the bright peppermint flavor to the middle layer.
- Green food coloring - you don't need to use any, but it's the color most people expect with peppermint. I don't like to add that much, but you can skip or add a little more, to taste.
- Chocolate - chocolate brings this whole slice together, works perfectly with mint and is never really a bad idea. I like to use a mixture of dark and semi-sweet chocolate for this. I don't recommend milk as it will be too sweet.
- Neutral oil - this is optional, but just a little helps the chocolate be a little easier to cut without cracking as much, and also gives a slight sheen.
Tips for making this tasty treat
As I mention, this is very easy but a few things will help it work well. First, make sure you line the baking pan/tray. This means you can take the whole thing out as one piece, making it easier to cut into pieces.
Then, make sure you give each layer time to chill and firm up before you add the next layer. This helps avoid accidentally spreading some of the layer below into the next. Smooth each layer out as you go to help them be even.
If you want to scale this down, a half-size will work in a dish about 7 ½ x 5 inches (19 x 14cm). To scale up, you can use 1.5 times this recipe, or double for slightly thicker layers, to fill a 9 x 13 inch (23 x 33cm) pan.
This peppermint slice is a delicious combination of biscuit/cookie base, soft fondant-like filling and crisp chocolate. It's so easy to make and a tasty treat that's popular with both young and old. Bring it to a potluck, snack on it with a cup of tea or really find any excuse as it's well worth making and enjoying soon.
Try these other tasty no bake treats:
- Chokladbollar, Swedish chocolate oat balls - a family favorite and so easy to make
- Cranberry truffles - a great twist on a classic, especially good for the festive season
- Chocolate tiffin - another tray bake/slice, with chunks of cookie and fruit wrapped in chocolate
- Plus get more snack recipes, both sweet and savory, and British recipes in the archives.
I use this 9x9 inch square baking pan for this that works well (and has a lid, handy for storing any leftovers; affiliate link).
Peppermint slice
Ingredients
For base
- 8 oz digestive biscuits or graham crackers (see notes)
- 4 oz unsalted butter (4oz is 1 stick)
- 2 tablespoon unsweetened cocoa powder
- 1 tablespoon sugar
For peppermint filling/icing
- 3 cups confectioner's sugar icing sugar
- 2 tablespoon unsalted butter softened, or melted then cooled
- 2 teaspoon peppermint extract can use a little more or less to taste
- 1.5 tablespoon hot water approximate, or a little more if needed
- 2 drops green food coloring can omit or use a little more
For chocolate topping
- 10.5 oz dark chocolate or eg half dark, half semisweet
- 2 tablespoon vegetable oil or other neutral oil, optional (see notes)
Instructions
- Lightly butter a baking pan/tin that's 9 x 9 in (23 x 23cm) and at least 1 in (2.5cm) deep. Line it with parchment, at least on the bottom and two sides with slight overhang so you have something to lift out when done. The butter helps the parchment hold in place.
- Crush the cookies/biscuits in a food processor. They should be relatively fine crumbs. Add the cocoa powder and sugar and pulse to mix. Melt the butter (I find microwave works well, around 20-30 seconds at a time then stir, but can also do on the stove) and add. Blend so everything is well combined. Scrape down and pulse again if needed. If you don't have a food processor, you can also crush the cookies in a freezer bag with eg a rolling pin, then mix everything in a bowl.
- Put the mixture into the prepared pan and press it down evenly, flattening the top with a spatula or wooden spoon. Refrigerate for at least 30 minutes before adding the frosting/icing layer.
- When ready, place the confectioner's sugar into a bowl and add the softened butter, peppermint extract and green coloring if using. Add most of the hot water and mix well, adding a little more water if needed. It should be relatively thick but stirable/spreadable. Scoop the mixture over the chilled base and spread evenly, taking care not to mix crumbs into the icing. Chill for around 30 minutes or more to firm up.
- Melt the chocolate and oil together (I usually place in the microwave for 30-40 second intervals, stir, heat again then stop once it is almost melted and melt the last using the heat in the dish). Pour the chocolate over the peppermint layer and spread evenly, right to the edges. Try not to over work the chocolate as you will just make it more uneven as it firms up.
- Place the pan in the fridge again to harden for at least 30 minutes, if not nearer an hour, until the top is dry and firm. Use the parchment around the edges to lift the whole block from the pan and then cut into pieces. You may find it helpful to score first and/or use a warmed knife to help cut the chocolate layer without it cracking.
Video
Notes
Nutrition
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