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
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/

Print Recipe
5 from 1 vote

Peppermint Slice

Easy, no fail, and no bake slice
Prep Time1 hr
Servings: 20 pieces

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

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