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
Cocoa
Vanilla
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 https://www.thekiwicountrygirl.com/chocolate-peppermint-marshmallow-slice/
Just a Mum NZ https://justamumnz.com/2014/12/10/peppermint-creams/
VJ Cooks http://s.com/chocolate-peppermint-slice/
Cloudy Kitchen https://cloudykitchen.com/blog/no-bake-peppermint-slice/
Bake Play Smile https://bakeplaysmile.com/traditional-peppermint-slice/
Peppermint Slice
Ingredients
Base
- 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
Instructions
Base
- Blitz 250 grams of wine biscuits in a food processor.
- Melt all the wet ingredients together.
- Combine the biscuit and wet mixture until every biscuit crumb has been covered in the chocolately mixture.
- Tip into the lined dish and using a wet hand, press down to make an even surface.
- Place in the fridge to set while you make the peppermint filling
Peppermint Icing
- Mix together all of the ingredients.
- Use small amounts of boiling water at a time to create a smooth thick mixture.
- Use a palette knife to smoothly move the filling to the corners and create an even filling all over the base.
- Place back in the fridge while you make the chocolate icing.
Chocolate Icing
- Follow the same steps as you did for the peppermint filling.
Cutting the slice
- 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
- Cut how many slices as you like. I usually cut a 5×4 array.
- Store in an air tight container in a cool place or in the fridge