The humble peppermint slice is a fantastic example of an uncomplicated sweet treat that perfectly combines two essential flavours. Who doesn’t love Mint and Chocolate, right?
The key ingredients of a peppermint slice sit with other wonderful flavour and food combinations made for each other: jam and cream, salt and vinegar, lemon and lime and cheese and, well, anything really!
The no-bake peppermint slice is the perfect mixture of fresh mint and rich chocolate. It’s a treat that takes so little effort to make that it’s hardly a recipe at all.
If you like mint aero or mint choc chip ice cream, then the peppermint slice tray bake will be a new favourite in your house.
What is a Peppermint Slice?
A peppermint slice is a no-bake traybake with a biscuit base, a smooth, creamy mint middle layer, and a rich chocolate final layer. It’s a simple recipe that anyone can master.
Some Peppermint slices require baking, but ours is chilled in the fridge at each stage to produce a scrumptious slice loved by all.
Where do Peppermint Slice come from?
The origins of the Peppermint slice are more complicated to pin down than many of our recipes. This global treat is popular in numerous countries, though it is often called a mint slice or a chocolate mint slice in countries other than the UK.
Sonja grew up in New Zealand and loved these from the bakeries and dairies close to her home.
Why is Scottish Scran making them, then? The Peppermint Slice can be found across Scotland in cafes and tea rooms. Like many of our traybakes and slices, it is a particular favourite in Scotland, which, in our opinion, is a nation with a pretty sweet tooth. See our Scottish Tablet recipe for proof!
We are certainly not helping the ‘sweettoothness’ of Scotland; we demolished these far too greedily than was good for us!
Things you’ll need to make Peppermint Slice
- Food processor or rolling pin
- Large saucepan
- Baking Tray, we used a 9×9″
- Wooden or metal spoon for mixing
- Mixing bowl
- Heatproof bowl
- Teaspoon
- Microwave and Fridge 🙂
Ingredients for a Peppermint Slice
- 325g/11.5oz plain digestive biscuits (approx. 20 biscuits)
- 160g butter (2/3 cup + 2 tsp)
- 3 tbsp cocoa powder
- 1 tbsp sugar
- 2 tbsp golden syrup
- 350g icing sugar (3 ½ cups)
- 2 tsp peppermint extract
- A few drops of green food colouring
- 1-2 tbsp hot water
- 300g (10.5oz) milk chocolate
- 1 tbsp vegetable oil
How to make Peppermint Slice – Step-by-step method
Grease and line a 9×9″ baking tin.
Add the digestive biscuits to the bowl of a food processor and blitz into crumbs.
Add the butter, cocoa powder, sugar and golden syrup to a large saucepan.
Stir over a low-medium heat until melted and smooth.
Stir the biscuit crumbs into the melted butter mixture until well combined.
Transfer the mixture to your prepared tin. Smooth it out into an even layer, compacting it down with the back of a spoon.
Chill in the fridge for 45 minutes.
To make the peppermint filling, combine icing sugar, peppermint extract, food colouring and hot water in a bowl.
Add the water one teaspoon at a time, stirring as you go, until the mixture is smooth, thick, and spreadable.
Spread the peppermint mixture over the chilled biscuit base in an even layer and chill for another 30 minutes.
Melt the chocolate in a heatproof bowl in the microwave in 30-second bursts, stirring between each.
Add the vegetable oil and mix well.
Pour the chocolate over the peppermint layer, spreading it up to the edges.
Chill in the fridge for at least 2 hours or overnight.
Leave the peppermint slice at room temperature for about 20 minutes before slicing it into squares.
Simple No Bake Peppermint Slice Recipe
This easy No Bake Peppermint Slice recipe is so simple but so delicious! It's a favourite in our house!
Ingredients
- 325g/11.5oz digestive biscuits (approx. 20 biscuits)
- 160g butter (2/3 cup + 2 tsp)
- 3 tbsp cocoa powder
- 1 tbsp sugar
- 2 tbsp golden syrup
- 350g icing sugar (3 ½ cups)
- 2 tsp peppermint extract
- A few drops of green food colouring
- 1-2 tbsp hot water
- 300g (10.5oz) milk chocolate
- 1 tbsp vegetable oil
Instructions
- Grease and line a 9x9” baking tin.
- Add the digestive biscuits to the bowl of a food processor and blitz into crumbs.
- Add the butter, cocoa powder, sugar and golden syrup to a large saucepan. Stir over a low-medium heat until melted and smooth.
- Stir the biscuit crumbs into the melted butter mixture until well combined.
- Transfer the mixture to your prepared tin. Smooth it out into an even layer, compacting it down with the back of a spoon. Chill in the fridge for 45 minutes.
- To make the peppermint filling, combine icing sugar, peppermint extract, food colouring and hot water in a bowl. Add the water one teaspoon at a time, stirring as you go, until you have a smooth, thick, spreadable texture.
- Spread the peppermint mixture over the chilled biscuit base in an even layer and chill for another 30 minutes.
- Melt the chocolate in a heatproof bowl in the microwave in 30 second bursts, stirring between each. Add the vegetable oil and mix well.
- Pour the chocolate over the peppermint layer, spreading it up to the edges.
- Chill in the fridge for at least 2 hours or overnight.
- Leave the peppermint slice at room temperature for about 20 minutes before slicing it up into squares.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 282Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 122mgCarbohydrates: 39gFiber: 1gSugar: 32gProtein: 1g
The above values are an indication only.
Other traybakes you might love:
- Mars Bar Slice
- Sticky Toffee Pudding Traybake
- Chocolate Tiffin
- Old School Cake
- Almond Slice
- Millionaires Shortbread
- Fruity Flapjacks
- Jam Flapjacks
- Kinder Bueno Brownie