Peppermint Slice
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
20 mins
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Servings
24 pieces
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Calories
262 kcal
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Course
Dessert
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Cuisine
Australian
Peppermint Slice
Description
This Peppermint Slice begins with a base made by mixing flour, cocoa powder, brown sugar, desiccated coconut, and melted butter, pressed into a baking tin and baked until set. The base forms a firm, slightly crumbly layer that supports the peppermint filling.
The peppermint filling is a fluffy buttercream made by beating butter with icing sugar and peppermint essence, optionally dyed green for the classic festive look. After the base cools completely, this creamy mixture is spread evenly over it.
The final layer is melted milk or dark chocolate poured over the peppermint filling, spread by tilting the tin to cover fully. The slice is chilled to let the chocolate set partially, allowing clean slicing without cracking. This dessert combines rich chocolate and refreshing mint flavors with a variety of textures from crumbly to creamy.
Ingredients
Base
- 1 cup all-purpose flour 135 grams, aka plain flour
- 1 tablespoon cocoa powder 20 grams
- ½ cup brown sugar (100 grams)
- ½ cup desiccated coconut (40 grams)
- 125 grams butter melted
Peppermint Filling
- 200 grams butter salted butter will work too if you don't have unsalted butter, unsalted
- 3 cups icing sugar (390 grams)
- ½ teaspoon peppermint essence
- 3-7 drops green food coloring
Chocolate Topping
- 300 grams milk chocolate or dark chocolate
Instructions
Base
- Pre-heat oven to moderate-hot (180 degrees celsius / 360 degrees fahrenheit, fan-forced).
- Grease a slice tin and line with baking paper, leaving extra on each side (to pull the slice from the tin once cooked).
- Mix all ingredients together. Press into slice tin and level out with the back of a spoon.
- Bake for 20 minutes.
Peppermint Filling
- Beat butter until a pale colour.
- Add icing sugar gradually, beating after each addition. Beat until fluffy.
- Add peppermint essence and green colouring and beat again.
- Once base is completely cooled, spread peppermint filling evenly over the base.
Chocolate Topping
- Melt chocolate by placing in microwave and heating with 20 second bursts (stirring between each burst).
- Pour melted chocolate over cream filling, tilting tin from corner to corner to spread chocolate completely over the peppermint filling.
- Place in fridge for 15-30 minutes. Ideally, the chocolate shouldn't be completely set when cutting (it will crack as you're cutting if it's too hard).
- Once set, remove slice from tin by lifting edges of baking paper, cut into squares and return to the fridge. (And if you've left the slice in the fridge for longer, just let the slice rest at room temperature for half an hour before cutting into squares.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 1g | 2% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 42mg | 2% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 338IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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