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.
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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:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Peppermint Slice Recipe
Equipment
- slice tin (around 27 x 17cm)
Ingredients
Base
- 1 cup plain flour / all purpose flour (135 grams)
- 1 tablespoon cocoa (20 grams)
- ½ cup brown sugar (100 grams)
- ½ cup desiccated coconut (40 grams)
- 125 grams butter, melted
Peppermint Filling
- 200 grams unsalted butter (salted butter will work too if you don't have unsalted butter)
- 3 cups icing sugar (390 grams)
- ½ teaspoon peppermint essence
- 3-7 drops green food colouring
Chocolate Topping
- 300 grams milk or dark chocolate
Instructions
Base
- Pre-heat oven to moderate-hot (180 degrees celsius / 360 degrees fahrenheit, fan-forced).
- Grease a slice tin and line with baking paper, leaving extra on each side (to pull the slice from the tin once cooked).
- Mix all ingredients together. Press into slice tin and level out with the back of a spoon.
- Bake for 20 minutes.
Peppermint Filling
- Beat butter until a pale colour.
- Add icing sugar gradually, beating after each addition. Beat until fluffy.
- Add peppermint essence and green colouring and beat again.
- Once base is completely cooled, spread peppermint filling evenly over the base.
Chocolate Topping
- Melt chocolate by placing in microwave and heating with 20 second bursts (stirring between each burst).
- Pour melted chocolate over cream filling, tilting tin from corner to corner to spread chocolate completely over the peppermint filling.
- Place in fridge for 15-30 minutes. Ideally, the chocolate shouldn't be completely set when cutting (it will crack as you're cutting if it's too hard).
- Once set, remove slice from tin by lifting edges of baking paper, cut into squares and return to the fridge. (And if you've left the slice in the fridge for longer, just let the slice rest at room temperature for half an hour before cutting into squares.)
Anne
Phenomenal recipe, everyone who tried it at a picnic I held said it was delicious and wanted to know how to make it. I love how fluffy the peppermint filling is, makes it way superior to other peppermint slices I've had. Thanks for sharing it!
Libby Hakim
You're welcome! So glad you loved it as much as I do 🙂
Katie
Hello I was wondering if I can freeze these? Thankyou
Libby Hakim
Hi Katie. Yes, just wrap well before freezing. I need to update this post and will add this info. Thanks. Enjoy!
Mishell Franks
yes, you freeze pretty much anything. a solid suggestion make a ganache instead of just chocolate on top 1part cream to 2 parts chocolate, then the top will be soft but hard so it does crack. you will slicing easier when using a hot knife for a cleaner slice
Jan Gray
I made this at Christmas and it was a huge hit. Everyone loved it and I think I ended up making 3 batches over a couple of weeks. I’m keen to try a cherry ripe version as well.
Libby Hakim
One of my favourites too, Jan! Thanks so much for taking the time to leave a rating and review.Libby x