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Peppermint Slice

A crumbly chocolate base, sweet peppermint filling and a decadent chocolate topping make up this Peppermint Slice. It’s incredibly delicious and so easy to make!

Peppermint Slice

Chocolate Peppermint Slice

This is one of my favourite slice recipes, chocolate and mint has to be one of the best combinations! It’s the perfect level of sweetness and pepeprmint flavour.

The slice is simple and easy to make. The base is baked in the oven and the while still hot topped with the creamy peppermint filling. The chocolate is drizzled over and left to set before slicing up and enjoying!

Chocolate Peppermint Slice

Why this is the BEST Peppermint Slice

  • Simple and easy to make
  • The perfect ratio of base, filling and chocolate topping
  • Strong peppermint flavour
  • Tastes exactly like Arnott’s Mint Slice biscuits
  • Keeps for up to two weeks in the fridge
NZ Peppermint Slice

NZ Peppermint Slice

Mint Slice, Choc-Peppermint Slice or just simply Peppermint Slice, whichever name you have for it, is another classic New Zealand slice. An oldie but a goodie, you probably remember eating it when you were younger. It can be found in nearly every bakery or supermarket and it’s one of my favourites!

If you’re a fan of Arnott’s Mint Slice biscuits (this is honestly the best biscuit ever) this slice tastes basically identical!

Peppermint Slice Recipe

Tips and Tricks

  • Don’t over bake the base – The base only needs about 20-25 mins in the oven. It’ll still be soft when it comes out but will harden as it cools. You don’t need to bake the base until it feels firm.
  • The peppermint filling should be thick – You might want to add more liquid to the peppermint filling but it doesn’t need it. It should be thick as it will hold its shape.
  • Add some green food colouring – If you like a little colour add a drop of green gel food colouring to the peppermint filling.
  • Add the filling while the base is still hot – Adding the filling to the base while its hot will soften the filling making it so much easier to spread it evenly.
  • Cut the Peppermint Slice when its cold – This is the easiest way to get clean cuts. Make sure you’re using a hot sharp knife and clean it down in between cuts.
Peppermint Slice Ingredients

Peppermint Slice Ingredients

Base

  • 1 Stick / 8 Tbsp / 115g Butter
  • 1/2 Cup / 100g Sugar
  • 1 Cup / 125g Flour
  • 1/2 Cup / 45g Desiccated Coconut
  • 1/4 Cup / 25g Unsweetened Cocoa Powder
  • 1 tsp Baking Powder

Peppermint Filling

  • 3 Cups / 375g Powdered Sugar / Icing Sugar
  • 2 Tbsp / Butter
  • 3 Tbsp Milk
  • 1/2 tsp Peppermint Essence

Chocolate Topping

  • 7oz / 200g Dark Chocolate
  • 2 Tbsp / 15ml Oil

How to Make Peppermint Slice

Preheat oven to 180C / 350F.

In a medium sized bowl or the bowl of your stand mixer add the butter and sugar. Cream together for 3-4 minutes or until light and fluffy.

Add the dry ingredients to the bowl with the creamed butter and sugar, the flour, cocoa powder, desiccated coconut and baking powder.

Fold the dry ingredients into the creamed butter and sugar until well combined.

Use a spoon to press the base evenly into a lined 20cm or 8″ square baking pan.

Bake in the oven for 20-25 minutes or until slightly browned.

While the base is baking in the oven make the peppermint filling. Add the sugar, butter, milk and peppermint essence to amedium sized mixing bowl

Fold together until well combined with a wooden spoon. It should be pretty thick.

While the base is still hot from the oven add the peppermint filling on top.

Use an offset spatula to spread the filling into an even layer, getting right into the corners. Leave to cool for 30-60 minutes before making the topping.

Once the base and filling has cooled make the chocolate topping.

Break or cut the chocolate up into small pieces and add to a heat proof bowl.

Pour the oil on top and melt the chocolate either in the microwave in 20 second bursts until smooth or over a water bath.

Pour the melted chocolate over the cooled peppermint filling and tilt the pan to cover the edges.

Transfer to the fridge for 2-3 hours or overnight until completely set.

How to get clean slices

Remove the peppermint slice from the fridge and pull it out of the baking pan by use the paper on the sides.

Use a hot sharpe knife to get clean even slices, cleaning the knife off in between. You can cut it into 16 or 12 pieces depending on the size you would like.

Storing the Peppermint Slice

Store the peppermint slice in an airtight container in the fridge for up to 2 weeks.

Choc Peppermint Slice

FAQ

Can I use a slice tin?

Yes you can. The Peppermint Slice will be much thinner and the base will bake much faster. It will most likely only take 10-15 minutes in the oven. You can double the recipe and keep the timings the same.

Can you freeze Peppermint Slice?

Yes, most slices freeze really well! Just make sure to keep it in an airtight container in freezer for up to 3 months and let it defrost at room temperature.

More NZ Slice Recipes

Peppermint Slice

Peppermint Slice

Yield: 12 Slices
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

A crumbly chocolate base, sweet peppermint filling and a decadent chocolate topping make up this Peppermint Slice. It’s incredibly delicious and so easy to make!

Ingredients

Base

  • 1 Stick / 8 Tbsp / 115g Butter
  • 1/2 Cup / 100g White Sugar
  • 1 Cup / 125g Flour
  • 1/2 Cup / 45g Desiccated Coconut
  • 1/4 Cup / 25g Unsweetened Cocoa Powder
  • 1 tsp Baking Powder

Peppermint Filling

  • 3 Cups / 375g Powdered Sugar / Icing Sugar
  • 2 Tbsp / 30g Butter
  • 3 Tbsp Milk
  • 1/2 tsp Peppermint Essence

Chocolate Topping

  • 7 oz / 200g Dark Chocolate
  • 2 Tbsp Oil

Instructions

Base

  1. Preheat oven to 180C / 350F. Line and grease a 20cm / 8" square baking pan.
  2. In a medium sized bowl or the bowl of your stand mixer add the butter and sugar. Cream together for 3-4 minutes or until light and fluffy.
  3. Add the dry ingredients to the bowl with the creamed butter and sugar, the flour, cocoa powder, desiccated coconut and baking powder.
  4. Fold the dry ingredients into the creamed butter and sugar until well combined.
  5. Use a spoon to press the base evenly into a lined 20cm or 8″ square baking pan.
  6. Bake in the oven for 20-25 minutes or until slightly browned.

Peppermint Filling

  1. While the base is baking in the oven make the peppermint filling. Add the sugar, butter, milk and peppermint essence to a medium sized mixing bowl
  2. Fold together until well combined with a wooden spoon. It should be pretty thick.
  3. While the base is still hot from the oven add the peppermint filling on top.
  4. Use an offset spatula to spread the filling into an even layer, getting right into the corners.
  5. Leave to cool for 30-60 minutes before making the topping.

Chocolate Topping

  1. Once the base and filling has cooled make the chocolate topping.
  2. Break or cut the chocolate up into small pieces and add to a heat proof bowl.
  3. Pour the oil on top and melt the chocolate either in the microwave in 20 second bursts until smooth or over a water bath.
  4. Pour the melted chocolate over the cooled peppermint filling and tilt the pan to cover the edges.
  5. Transfer to the fridge for 2-3 hours or overnight until completely set.


How to get clean slices

Remove the peppermint slice from the fridge and pull it out of the baking pan by use the paper on the sides.

Use a hot sharpe knife to get clean even slices, cleaning the knife off in between. You can cut it into 16 or 12 pieces depending on the size you would like.

Notes

Storing the Peppermint Slice

Store the peppermint slice in an airtight container in the fridge for up to 2 weeks

Nutrition Information:
Yield: 16 Slices Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 102mgCarbohydrates: 53gFiber: 2gSugar: 44gProtein: 2g

Nutrition information is estimated and not always correct

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