Peppermint Chocolate Slice | New & Improved Recipe

Our famous No-Bake Peppermint Chocolate Slice is now even better! A super easy sweet slice that only takes a few minutes to make!

No-Bake Peppermint Slice

When it comes to quick and easy slices, you can't go past a n0-bake slice recipe. This recipes takes only 10 minutes to prepare and tastes absolutely AMAZING! It's going to become your favourite slice in no time at all!

Ingredients For Peppermint Chocolate Slice

• sweetened condensed milk
• butter
• Cadbury peppermint chocolate 
• cocoa powder
• peppermint extract (optional)
• plain sweet biscuits (like Arnott's Marie biscuits or a plain sugar cookie or butter cookie). 
• white chocolate
• coconut oil
• green food colouring

How To Make Peppermint Chocolate Slice 

Step 1 - Crush the biscuits

Use a food processor or Thermomix to crush the biscuits into crumbs (it's fine for some larger chunks to remain). Stir through the cocoa powder. 

Step 2 - Melt the butter, peppermint chocolate and sweetened condensed milk 

Melt in the microwave (or Thermomix) until smooth. 

Step 3 - Mix together

Pour the chocolate mixture over the biscuit crumbs and mix to combine. Press into a lined slice pan and place into the fridge. 

Step 4 - Prepare the chocolate topping layer

Melt the white chocolate and coconut oil in the microwave on 50% power. Pour over the chilled slice and swirl through drops of green food colouring. 

How To Swirl Food Colouring Through Chocolate

A chocolate swirled top layer is my absolute favourite way to finish a no-bake slice. It looks so effective but is actually really simple to do (just like in my pink Turkish Delight Slice version). 

Here's my top tips for getting this pretty finish to your white chocolate layer: 

1. Add coconut oil to the white chocolate when melting (this makes it easier to swirl the food colouring through later on). 
2. Work quickly - you don't want the chocolate to set while you're still swirling!
3. Add small (think... tiny!) drops of food colouring all over the slice - if the drops are too big, they won't set. 
4. Use a skewer or a knife to swirl the food colouring through in circular motions. 

Watch the video below to see it in action!

The BEST No-Bake Slice Recipes

It's no secret that I'm 100% obsessed with no-bake slices... so click here a few more of my absolute favourites!  Or check out my favourite top 5 below:

1. Turkish Delight Slice
2. Caramello Slice
3. Hedgehog Slice
4. Jelly Slice
5. Clinkers Slice

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

New & Improved No-Bake Peppermint Chocolate Slice

Our famous No-Bake Peppermint Chocolate Slice is now even better! A super easy sweet slice that only takes a few minutes to make!

5 from 48 votes

Print Pin Rate

Course: bars and slices

Cuisine: no bake slice

Prep Time: 10 minutes minutes

Chilling time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Servings: 20 serves

Calories: 160kcal

Author: Lucy - Bake Play Smile

Ingredients

• ▢ 250 g plain sweet biscuits (see notes)
• ▢ 2 tbs cocoa powder
• ▢ 100 g butter
• ▢ 200 g Cadbury Peppermint chocolate
• ▢ 300 g sweetened condensed milk
• ▢ 1-2 drops peppermint extract optional
• ▢ 250 g white chocolate
• ▢ 2 tbs coconut oil
• ▢ 3-4 drops green food colouring

Metric - US Customary

Cook ModePrevent your screen from going dark

Instructions

Conventional Method

• Grease and line a 16cm x 22cm rectangular slice tray with baking paper and set aside.
• Crush the biscuits in a food processor (leaving a few larger chunks). Place into into a mixing bowl.
• Sift the cocoa into the bowl.
• Melt the butter, peppermint chocolate and condensed milk in the microwave on 30 second bursts (50% power) until melted and combined - stir between each burst.
• Pour the chocolate mixture over the biscuit crumbs. Add the peppermint essence and mix well to combine.
• Spread mixture into a baking paper lined slice pan.
• Meanwhile, melt the chocolate and coconut oil in the microwave on 50% power (stirring regularly). Pour the melted chocolate over the slice.
• Working quickly, add a couple of drops of green food colouring to the white chocolate and swirl with a skewer.
• Place the slice into the fridge until it feels 'tacky' but the chocolate hasn't set completely hard.
• Take out of the fridge and slice into squares.
• Store in an airtight container for up to 5 days.

Thermomix Method

• Grease and line a 16X22cm rectangular slice tray with baking paper and set aside.
• Place the biscuits into the TM bowl and roughly chop by pressing Turbo 5-10 times (you still want a few larger chunks). Remove and set aide.
• In a clean TM bowl, place the condensed milk, butter and peppermint chocolate. Melt on 80 degrees, 3 minutes, Speed 2.
• Add the cocoa powder and peppermint essence and mix on Speed 5, 10 seconds. Scrape down the sides of the bowl.
• Add the crushed biscuits and mix on Reverse Speed 3 (using the spatula to assist) until combined (you may need to scrape down the sides of the bowl and repeat).
• Spread mixture into a baking paper lined slice pan.
• Melt the chocolate and coconut oil in a clean Thermomix bowl on 80 degrees, 3 minutes, Speed 2.
• Pour the chocolate over the slice.
• Working quickly, add a couple of drops of green food colouring to the white chocolate and swirl with a skewer.
• Place the slice into the fridge until it feels 'tacky' but the chocolate hasn't set completely hard.
• Take out of the fridge and slice into squares. Store in an airtight container for up to 5 days.

Notes

RECIPE TIPS & TRICKS

Types Of Cookies To Use: You can use any type of plain sweet cookies for the base (like graham crackers if you’re in the US, Arnott’s Marie biscuits if you’re in Australia or digestive biscuits).

Peppermint Chocolate: Cadbury peppermint chocolate can be bought in any supermarket in Australia or New Zealand. It has a milk chocolate outer layer filled with smooth peppermint filling. You can substitute for any soft filled peppermint chocolate block. 

Peppermint Extract: Adding a couple of drops of peppermint extract to the slice gives it an extra peppermint flavoured boost. You can purchase peppermint extract from the baking section of most supermarkets (near the vanilla extract). You can omit the peppermint extract if you prefer. 

Green Swirled Chocolate Layer: To achieve the green swirled effect, add coconut oil to the white chocolate when melting (as this makes it easier to swirl the food colouring through). Add tiny drops of food colouring all over the slice and use a skewer or a knife to swirl the food colouring through in circular motions. 

Cutting The Slice: To cut the perfect slices, use a hot dry knife (run it under very hot water and then dry it with a tea towel) to gently score the chocolate layer. Once the chocolate layer has been scored through, press down firmly with the knife. 

Storing The Slice: Store the slice in an airtight container for up to 5 days or freeze for up to 2 months. The slice can be stored in the fridge or at room temperature. 

Nutrition

Calories: 160kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 66mg | Potassium: 96mg | Fiber: 0g | Sugar: 14g | Vitamin A: 170IU | Vitamin C: 0.4mg | Calcium: 64mg | Iron: 0.2mg

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