The ultimate no-bake Peppermint Chocolate Christmas Slice - crunchy, minty, and loaded with festive colour! With layers of smooth peppermint chocolate, sweet biscuit base, and a topping of candy canes and M&Ms, this is the easiest Christmas treat you'll make all season.
If you love no-bake Christmas recipes with a minty twist, like Christmas Mint Slice Balls or Mint Rocky Road Christmas Wreath, then this one also needs to be on your holiday dessert table.
Easy method with simple ingredients! Had so much fun making this slice! I put my own spin on it and crushed some candy canes into a powder using the blender, sprinkled it on top of the melted chocolate with larger pieces of candy cane and the M&M's! It turned out amazing!
- Nicole
There's something about the combo of chocolate and peppermint that just screams Christmas! This no-bake slice is cool, creamy, and perfectly crunchy - and best of all, it's ridiculously easy to make.
It's a fun recipe to make with the kids (who'll love decorating with M&Ms and candy canes), and it's just as perfect for office parties, teacher gifts, or the family dessert platter.
This slice is a festive twist on my ever-popular Peppermint Chocolate Slice - with all the colour and joy of Christmas added in!
If you can't go past a nostalgic no-bake festive treat, you'll also love classics like my Christmas Jelly Cheesecake or a Christmas Chocolate Ripple Cake Wreath.
Why You're Going To Love This Recipe
- 🎄 No oven required - just melt, mix, and chill!
- 🍫 Deliciously minty thanks to real peppermint chocolate and essence.
- 🎁 Perfect for gifting - wrap in cellophane and tie with ribbon for the cutest homemade present.
- 👩🍳 Foolproof recipe - quick, easy, and great for kids to help with.
- ❄️ Make ahead friendly - stores and freezes beautifully for Christmas prep.
- 🎄Conventional and Thermomix - both methods included in the recipe card.
Jump to:
Christmas Slice Ingredients
You'll only need a handful of simple pantry staples for this quick and easy slice:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Cadbury Peppermint Chocolate - or any peppermint-filled chocolate you love.
- Plain sweet biscuits - Arnotts Marie or similar work perfectly for crunch.
- Peppermint extract - adds that extra festive minty punch.
- Candy canes and M&Ms (red & green of course!) - make it fun and colourful for Christmas!
Variations
- White Chocolate Peppermint Slice: Swap milk chocolate for white chocolate for a sweeter, snowy look.
- Mint Aero Twist: Replace Cadbury Peppermint chocolate with Mint Aero for a crispy texture.
- Festive Swap: Use crushed peppermint crisp bars instead of candy canes for extra crunch and colour.
- Gluten-Free: Use gluten-free plain biscuits to make this slice coeliac-friendly.
Need To Substitute An Ingredient?
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How To Make Peppermint Chocolate Christmas Slice
Here's how to bring this festive favourite slice together step-by-step.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Melt Base Ingredients: Place sweetened condensed milk, butter, and peppermint chocolate in a microwave safe bowl, and heat on 50% power in 30-second bursts, stirring between each, until melted and smooth (about 3-4 minutes total).
- Add Dry Ingredients: Add the crushed biscuits, cocoa powder, and peppermint extract to the bowl. Stir until well combined.
- Mix: Stir until all ingredients are well combined.
- Press into Tray: Spoon the mixture into your prepared tray and press it down firmly with the back of a spoon to create a smooth, even surface.
- Add Chocolate Topping: Microwave chocolate at 50% power in 30 second bursts (stirring each time) until melted and smooth. Pour over the top and spread chocolate evenly.
- Decorate: Decorate immediately with chopped candy canes and red & green M&Ms while the chocolate is still soft. Refrigerate for 3-4 hours until set firm.
Recipe Tips
- Use full-fat condensed milk - it helps the slice hold its shape better.
- Crush biscuits finely - a mix of fine crumbs and small chunks gives great texture. Use a food processor, Thermomix or rolling pin to crush the biscuits.
- Stir gently when melting chocolate to avoid seizing (especially if your bowl gets too hot).
- Decorate before chilling - add the toppings while the chocolate is still soft.
- Chill thoroughly (3-4 hours) before slicing - this firms the base and helps you get clean, even edges.
- Cut at room temperature - take out of the fridge just 15 minutes before slicing to prevent the chocolate topping from cracking.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for up to 2 months - layer slices with baking paper in an airtight container.
Christmas Slice FAQs
Absolutely! Dark chocolate balances the sweetness perfectly - just make sure to taste the mix and adjust the peppermint essence if needed.
You can skip it and rely on the peppermint chocolate, or add a few crushed candy canes into the base for a natural mint flavour.
Of course! Try Christmas sprinkles, white chocolate drizzle, or crushed peppermint crisps for extra sparkle.
Remove the slice from the fridge for 15-30 minutes before cutting. This will allow the chocolate to soften slightly. Use a hot, dry knife (dip in boiling water, wipe, then cut), to glide through cleanly without cracking the chocolate topping.
Read here for more tips on how to cut perfect slices.
More Easy Festive Recipes
Christmas and peppermint-inspired desserts and sweet treats are a match made in heaven!
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Peppermint Chocolate Christmas Slice
Ingredients
- 300 g sweetened condensed milk
- 100 g butter chopped
- 200 g Cadbury Peppermint chocolate
- 250 g plain sweet biscuits crushed (such as Arnotts Marie brand)
- 2 tbs cocoa powder
- 2 drops peppermint extract
- 250 g milk chocolate melted
- 5 candy canes roughly chopped
- 1 cup red & green M&Ms
Instructions
Conventional Method
- Grease and line an 18cm x 28cm rectangular slice tray with baking paper and set aside.
- Place the sweetened condensed milk, butter and peppermint chocolate into a microwave-safe bowl and heat on 50% power in 30 second bursts for 3-4 minutes or until just melted (stir every 30 seconds).
- Add the finely crushed biscuits, cocoa powder and peppermint essence and mix well.
- Spread the mixture into the prepared baking tray.
- Pour the melted chocolate over the top of the slice, decorate with the chopped candy canes and M&Ms and place into the fridge for a minimum of 3-4 hours.
- Allow the slice to come to room temperature before cutting into pieces.
- Store in an airtight container at room temperature (or in the fridge) for up to 5 days.
Thermomix Method
- Grease and line an 18cm x 28cm rectangular slice tray with baking paper and set aside.
- Place the biscuits into the Thermomix bowl and roughly chop by pressing Turbo 5-10 times. Remove and set aside.
- Place the condensed milk, butter and peppermint chocolate into a clean Thermomix bowl. Melt for 3 minutes, 80 degrees, Speed 2.
- Add the cocoa powder and peppermint essence and mix for 10 seconds, Speed 5. Scrape down the sides of the bowl.
- Add the crushed biscuits and mix on Reverse Speed 3 (using the spatula to assist) until combined.
- Spread the mixture into the prepared baking tray.
- Melt the chocolate in a clean Thermomix bowl for 3 minutes, 50 degrees, Speed 2.
- Pour the melted chocolate over the top of the slice, decorate with the chopped candy canes and M&Ms and place into the fridge for a minimum of 3-4 hours.
- Allow the slice to come to room temperature before cutting into pieces.
- Store in an airtight container at room temperature (or in the fridge) for up to 5 days.
Notes
- Use full-fat condensed milk - it helps the slice hold its shape better.
- Crush biscuits finely - a mix of fine crumbs and small chunks gives great texture. Use a food processor, Thermomix or rolling pin to crush the biscuits.
- Stir gently when melting chocolate to avoid seizing (especially if your bowl gets too hot).
- Decorate before chilling - add the toppings while the chocolate is still soft.
- Chill thoroughly (3-4 hours) before slicing - this firms the base and helps you get clean, even edges when cutting.
- Cut at room temperature - take out of the fridge just 15 minutes before slicing. Use a hot, dry knife (dip in boiling water, wipe, then cut), to glide through cleanly without cracking the chocolate topping. Read here for more tips on how to cut perfect slices.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for up to 2 months - layer slices with baking paper in an airtight container.
Louise says
Hi Lucy,
Recipe says 300g condensed milk. Do you not use the whole tin?
Thanks
Lucy says
Hi Louise, that's correct!
Bev says
Made this for friends on our last day of work before Christmas. It was a great hit.
Lucy says
Fantastic!!
Ellis Koh says
Hi Lucy, wishing you well and staying safe. I would love to try this recipe, can i check for the milk chocolate melted as the topping, what kind of chocolate do you use? Cooking or like ready to eat chocolate cadbury kind or doesnt really matter? Thanks soo much x
Lucy says
Hi Ellis, Merry Christmas to you too! You can use either cooking chocolate or regular Cadbury milk chocolate xx
Narelle says
Hi Lucy
these sound easy and delish. I live in the States now and was wondering if you knew of a similar biscuit in the US in comparison the the Marie Biscuit?
Thanks
Lucy says
Hi Narelle, absolutely any plain sweet cookie will work perfectly! xx