Peppermint Slice

An easy no bake – no fail slice

This is an all time favourite recipe of mine.

I don’t particularly like cutting slices with solid chocolate toppings, which coincidentally a lot of peppermint slice recipes have, because I can never get through the whole slice without cracking a few tops. With this recipe you won’t have to worry about that.

It’s got a very delicious chocolate icing instead.

If you have a copy of my book ‘A High Country Life’ you may have noticed a mistake in this recipe.

Grab a pen and we can fix it!

Turn to page 182 and change the amount of condensed milk from one whole can – to only half a can

Things to consider when you make this slice;

  • 250 grams is equivalent to one packet of wine biscuits
  • This recipe is easily doubled and who would complain. It’s tasty and no-one likes a half can of condensed milk getting lost in the fridge.
  • If you don’t have any wine biscuits – you could use any plain biscuit.
  • Quite often if I have a biscuit baking catastrophe I will blitz the biscuits and freeze the crumbs. They are perfect for reusing in a no-bake biscuit base recipe.
  • I buy my biscuit crumbs from the bulk food store.
  • If you don’t have a food processor to blitz the biscuits into crumbs. Place them inside a pillow case and smash with the wooden rolling pin (I remember this being one of my favourite jobs as a kid).
  • You could use either the microwave or stove top to melt the ingredients.

Getting Prepared

Line a 28cm x 18cm dish.

Blitz a packet of wine biscuits in a food processor.

Melt together all the remaining ingredients for the base.

Combine the biscuit crumbs with the wet ingredients and mix well.

Tip into the lined dish and using a wet hand, press down to make an even surface.
To smooth the top of the base out – place a piece of baking paper on top and use the back of a spoon to firmly smooth the surface.

Pop in the freezer while you make the peppermint filling

For the Peppermint Filling;

Mix all the ingredients together.

Add boiling water a little at a time, and mix using a knife, until you have a smooth paste.

Spread over the base and pop in the fridge while you make the icing

Chocolate Icing;

Mix together is a clean bowl;
Sifted icing sugar
Melted butter

Add enough boiling water to make a smooth icing.

Spread over the slice and pop back in the fridge until set.
Run a knife under the hot tap and slice into even pieces.
Keep in an airtight container in a cool spot.

If you like my Peppermint Slice – then you make like these other peppermint flavoured bakes

The Kiwi Country Girl

Just a Mum NZ

VJ Cooks

Cloudy Kitchen

Bake Play Smile

Peppermint Slice

Easy, no fail, and no bake slice


  • 250 grams Plain Biscuits
  • 125 grams Butter
  • ½ tin Condensed milk (380 gram can)
  • 2 tbsp Good Quality Cocoa
  • 1 tsp Vanilla

Peppermint Filling

  • 2 cups Sifted Icing Sugar
  • 2 tbsp Melted Butter
  • 2 tsp Milk
  • 2 tsp Peppermint essence
  • Boiling Water (As much is needed to create a smooth consistency)

Chocolate Icing

  • 2 cups Icing Sugar
  • 4 tbsp Melted Butter
  • 2 tbsp Cocoa
  • 1 tsp Vanilla
  • Boiling Water (As much is needed to create a smooth consistency)


  1. Blitz 250 grams of wine biscuits in a food processor.

  2. Melt all the wet ingredients together.

  3. Combine the biscuit and wet mixture until every biscuit crumb has been covered in the chocolately mixture.

  4. Tip into the lined dish and using a wet hand, press down to make an even surface.

  5. Place in the fridge to set while you make the peppermint filling

Peppermint Icing

  1. Mix together all of the ingredients.

  2. Use small amounts of boiling water at a time to create a smooth thick mixture.

  3. Use a palette knife to smoothly move the filling to the corners and create an even filling all over the base.

  4. Place back in the fridge while you make the chocolate icing.

Chocolate Icing

  1. Follow the same steps as you did for the peppermint filling.

Cutting the slice

  1. Once the slice is set – use a hot knife to cut the slice.

    (run the knife under hot tap water and dry with a clean tea towel before slicing each slice

  2. Cut how many slices as you like. I usually cut a 5×4 array.

  3. Store in an air tight container in a cool place or in the fridge


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