This easy, no fail, no bake peppermint slice is an all time favourite recipe of mine.
If you’re looking for a treat that’s refreshing, a little indulgent, and absolutely satisfying, a Peppermint Slice might be just what you need!
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.
You can click on the ‘jump to recipe’ button to take you the recipe, or can find it inside my first book ‘A High Country Life’.
WE ALL MAKE MISTAKES!
Can you imagine a published book with a mistake . . . well I have one and and instead of hiding I have decided to embrace the mistake and admit I am human.
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
Let’s talk biscuits
- 250 grams is equivalent to one packet of wine biscuits
- 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).
PEPPERMINT ESSENCE
Peppermint essence is a concentrated flavouring made from peppermint leaves, and it’s used to give a strong, minty flavor to food and drinks. It comes in two main forms: peppermint extract and peppermint oil. Here’s the difference:
- Peppermint Extract: This is a water-based mixture typically made by steeping peppermint leaves in alcohol, which helps to draw out the peppermint flavor. It’s widely used in cooking and baking because it has a slightly milder flavour than peppermint oil and is easier to measure.
- Peppermint Oil: This is a much more concentrated oil extracted directly from peppermint leaves. It’s very potent, so just a drop or two is often enough to add a strong minty taste.
In recipes like peppermint slice, peppermint extract is usually preferred because it blends well with other ingredients without being overwhelming. However, if you only have peppermint oil, use it sparingly —start with about 1/4 of what the recipe calls for in peppermint extract and adjust to taste.
HEALTHY ALTERNATIVE PEPPERMINT SLICE RECIPE
Click here for an alternative healthy PEPPERMINT SLICE.
This recipe is dairy free and can be easily made gluten free by substituting the rolled oats for coconut.
Wine biscuit alternatives
Wine biscuits are a type of plain, slightly sweet biscuit popular in New Zealand. They’re similar to what’s called Marie biscuits or tea biscuits in other parts of the world, especially in the UK, Australia, and South Africa. Here are some common names they go by internationally:
- Marie Biscuits (UK, Australia, South Africa) – A plain, lightly sweetened biscuit often used in baking or served with tea.
- Rich Tea Biscuits (UK) – Another similar type, although these are a bit lighter and crispier than wine biscuits.
- Digestive Biscuits (UK) – While not exactly the same, digestive biscuits are sometimes used as a substitute in baking recipes that call for wine biscuits due to their similar texture and mild sweetness.
- Tea Biscuits (Canada, USA) – Generic term for a plain, lightly sweetened biscuit that pairs well with tea, similar to wine biscuits.
- Maria Cookies (Spain, Latin America) – A close equivalent that is often used in baking or as a snack with tea or coffee.
love peppermint – here’s other yummy recipes to try
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/
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