Peppermint Slice

This Peppermint Slice Recipe has been in my favourites collection for a long time, and I reckon you might just add it to yours.

The combination of sweet, minty cream filling, crunchy choc biscuit base and smooth chocolate is absolutely more-ish. You've been warned!

This triple-layered slice is one you might find at a traditional country bakery.

It's popularity comes down to that blend of chocolate and peppermint, which is a treat for both the eyes and taste buds.

There's also the contrast of the crispy, crunchy biscuit base and the creamy smoothness of the top two layers – adding to the temptation.

Jump to:

• The recipe
• How to make Peppermint Slice
• Storage
• Want more slice recipes?
• Peppermint Slice

The recipe

This recipe is one from my Mum's bakery collection. She worked in country bakeries in the Hunter Valley for decades and earned a reputation for her AMAZING slices. 

But this one is my husband's all-time favourite and is often requested at birthday time.

There are so many of these wonderful slice recipes that it's hard to pick a favourite. But this one is definitely high up on my (very long) list of favourites.

I've included the original handwritten recipe below. However, keep scrolling for the tested and tweaked version below in the recipe card.

Ingredient notes

Have you got all of the ingredients?

Here's what you'll need:

• plain flour / all purpose flour
• cocoa
• brown sugar
• desiccated coconut
• butter, salted and unsalted
• icing sugar
• peppermint essence
• green food colouring
• chocolate (milk or dark, whatever you prefer). 

You can find the precise measurements for the ingredients in the recipe card at the end of this post.

Equipment

You'll also need a slice tin, approximately 28cm x 18cm.

How to make Peppermint Slice

The process is fairly straightforward.

Mix together the base ingredients before baking the first biscuit layer. 

Once the base is cooked and cooled, you whip together the peppermint cream ingredients and spread the second layer over the biscuit base.

You top this slice off by melting the chocolate and pouring it over the peppermint cream.

Let the slice set in the fridge and then cut into squares.

Done!

And, as mentioned above, more precise details on the method can be found in the recipe card at the end of this post.

Storage

Store this slice in an airtight container in the fridge for up to 5 days.
You can also freeze it – wrap well and place in an airtight container before freezing for up to 2 months.

Want more slice recipes?

Check out more wonderful slices from my mum's collection: