Simple No Bake Peppermint Slice Recipe
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
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
Preparation Steps
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.