Traditional Peppermint Slice (an all-time favourite classic recipe)

A perfect 3 layer traditional peppermint slice! You can’t go wrong with this all-time family favourite recipe…

traditional peppermint slice

One of the most popular recipes by far on my website is my Super Easy Peppermint Slice (it’s crazy easy and soooo good!). It’s the quickest no-bake recipe ever. However!! I always get requests for a Traditional Peppermint Slice recipe… like always, ALWAYS!

Traditional Peppermint Slice

To be honest, I’d been putting off making this recipe for a while. You see, if there’s a way you can make your baking quicker and easier, then I’m all for it. And seriously, that’s why you need my super easy peppermint slice recipe. BUT, I promise I do listen to you… and so here it is! The classic and traditional peppermint slice recipe that you’ve been asking for…

Traditional Peppermint Slice

This slice is the same one that you would have bought at school fetes, bakeries or eaten at your grandma’s house. Yep, it’s an oldie but a goodie. In fact, this recipe is based on one from an incredibly old CWA cookbook (so you know it’s a classic!).

Traditional Peppermint Slice

The bottom layer in this slice is made from a really basic sugar, coconut, self-raising flour and butter mix. Too easy, right! Once that’s been lightly baked, it’s all about the crazy yummy peppermint filling. This is by far my favourite part of the slice… because it’s peppermint!!! Now I know that lots of people aren’t the biggest fans of copha… I hear ya! But this recipe really is best when you use it in the minty layer. I’ve tried it before with coconut oil and it was ok – but not as great. Luckily you don’t need much copha, I promise.

Traditional Peppermint Slice

If you find your peppermint layer is too thick, just add a tad more milk and give it a stir. I also find it helps to spread the peppermint mixture over the base with a hot knife. Just a couple of little tips!

Traditional Peppermint Slice

Once the slice has completely cooled, whip up the easy chocolate topping and spread it over the top. Cut it into slices when the chocolate has hardened (but not completely set). Place the slices into an airtight container for up to 5 days…. and enjoy with a cuppa and Netflix.

And so there you have it… a super traditional peppermint slice that is sure to become an absolute family fave!

xxx

 

Traditional Peppermint Slice - Conventional Method

A perfect 3 layer traditional peppermint slice! You can't go wrong with this all-time family favourite recipe... it's simply the BEST!
Course Chocolate, Slices
Cuisine Baking, Chocolate, Slices
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16
Author Bake Play Smile

Ingredients

  • 1 1/2 cups (200g) self raising flour
  • 1 cup (90g) coconut
  • 1/2 cup (100g) brown sugar
  • 185 g butter melted
  • 375 g icing sugar not icing mixture
  • 60 g copha
  • 3-4 tbs milk
  • 2 tsp peppermint extract
  • 1-2 drops green food colouring optional
  • 200 g chocolate melts
  • 4 tsp vegetable oil or coconut oil

Instructions

  1. Preheat oven to 180 degrees celsius.
  2. Line a 20X28cm rectangular slice tin with baking paper and set aside.
  3. To make the base sift the self raising flour into a bowl. Add the coconut and brown sugar and stir to combine.
  4. Add the melted butter and mix well until crumbly and completely combined.
  5. Press the mixture firmly into the base of the prepared tin and smooth with a spoon.
  6. Bake for 20 minutes or until lightly golden.
  7. Meanwhile, melt the copha in the microwave. Sift over the icing sugar and add the milk, peppermint extract and green food colouring.
  8. Mix until smooth. If the mixture is too thick, add a tiny bit of extra milk.
  9. Spread the peppermint mixture over the top of the warm slice base and set aside to cool.
  10. Once cooled, place into the fridge until completely cold.
  11. Melt the chocolate and vegetable oil (or coconut oil) in the microwave on 50% power for 3-4 minutes, stirring every 30 seconds with a dry metal spoon.
  12. Pour the chocolate topping over the peppermint layer.
  13. Cut into slices just before the chocolate topping sets completely.
  14. Store in an airtight container.

Traditional Peppermint Slice - Thermomix Method

A perfect 3 layer traditional peppermint slice! You can't go wrong with this all-time family favourite recipe... it's simply the BEST!
Course Chocolate, Slices
Cuisine Baking, Chocolate, Slices
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16
Author Bake Play Smile

Ingredients

  • 200 g (1 1/2 cups) self raising flour
  • 90 g (1 cup) coconut
  • 100 g (1/2 cup) brown sugar
  • 185 g butter
  • 375 g icing sugar not icing mixture
  • 60 g copha
  • 3-4 tbs milk
  • 2 tsp peppermint extract
  • 1-2 drops green food colouring optional
  • 200 g chocolate melts
  • 4 tsp vegetable oil or coconut oil

Instructions

  1. Preheat oven to 180 degrees celsius.
  2. Line a 20X28cm rectangular slice tin with baking paper and set aside.
  3. Melt the butter in the TM bowl on Speed 2, 100 degrees, 3 minutes.
  4. Add the self raising flour, coconut and brown sugar and mix on Reverse Speed 4, 15 seconds.
  5. Scrape down the sides of the bowl and repeat for a further 15 seconds or until completely combined (use the spatula to help mix).
  6. Press the mixture firmly into the base of the prepared tin and smooth with a spoon.
  7. Bake for 20 minutes or until lightly golden.
  8. Meanwhile, place the icing sugar into the TM bowl and sift by pressing Turbo 5-10 times or until completely sifted. Pour the icing sugar into a separate bowl and set aside.
  9. Melt the copha in the TM bowl on Speed 2, 100 degrees, 3-4 minutes.
  10. Add the sifted icing sugar, milk, peppermint extract and green food colouring.
  11. Mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat 2-3 times or until smooth. If the mixture is too thick, add a tiny bit of extra milk.
  12. Spread the peppermint mixture over the top of the warm slice base and set aside to cool.
  13. Once cooled, place into the fridge until completely cold.
  14. Place the chocolate melts into a clean TM bowl. Grate on Speed 8 for 10 seconds.
  15. Scrape down the sides of the bowl, add the vegetable oil (or coconut oil) and melt on 80 degrees, Speed 2, 3-4 minutes (or until completely melted).
  16. Pour the chocolate topping over the peppermint layer.
  17. Cut into slices just before the chocolate topping sets completely.
  18. Store in an airtight container.

 

30 thoughts on “Traditional Peppermint Slice (an all-time favourite classic recipe)”

  1. I don’t remember this slice at our town fetes and cake sales but if it had been there I know I would have had to have a piece – sounds just my sort of slice

  2. I remember it! So yummy. I like the quickest way to cook too but sometimes the olides are the goodies! Thanks for sharing with YWF too.

  3. Jayne says:

    I am such a huge fan of anything mint and peppermint so this looks amazing to me Lucy! How fab does the mint layer look??

  4. How can you go wrong with a good peppermint slice recipe?

  5. Wanda Wheelans says:

    Copha and Icing Sugar that is not Icing Mixture, are two ingredients I am sure of, maybe a different name in U K Thank you for some lovely recipes will be trying some for Flower Show competitions(Scotland0

    1. Bake Play Smile says:

      Hi Wanda, I’m not sure what copha would be called in Scotland – sorry!! Also, icing sugar sets hard, whereas icing mixture stays soft. Hope that helps!! xx

  6. Sharon Madeley says:

    Can this be made without coconut?

    1. Bake Play Smile says:

      Yes 🙂

  7. Jake Tyler says:

    Yummy! This looks amazing. Thanks for sharing the recipe!

  8. Jan Hardy says:

    I don’t have an oven so I will turn this into a no-bake by using a crushed biscuit and melted butter base.

    1. Bake Play Smile says:

      YUM!!

  9. Shell says:

    Mine turned out with a very thick base and only a fine layer of peppermint. I followed the recipe to a tee and made sure the pan was the right size so not sure where I went wrong. Hubby still likes it but I think I’ll cut the base in half next time.

  10. misc says:

    Hi, would this freeze ok?

    1. Megan says:

      Hmm I haven’t personally frozen it so I couldnt say for sure – but I can’t see why not!

  11. callum257 says:

    this is a great recipe!!!

    1. Lucy Mathieson says:

      Thank you!

  12. Nik says:

    Keen to give this a go, do you use dark or milk chocolate for the top?

    1. Lucy Mathieson says:

      I personally prefer dark but either is perfectly fine!

  13. Jace says:

    Is it possible to not use copha or icing sugar? Other slice recipes I’ve seen haven’t used any and it’s been fine.

    1. Lucy Mathieson says:

      Hi Jace, if you’re not keen on copha and icing sugar, try these 2 peppermint slice recipes (they’re just as delicious!!):
      https://bakeplaysmile.com/mint-slice/
      https://bakeplaysmile.com/easy-chocolate-peppermint-slice/

  14. Brenda says:

    I have made this slice a couple of times now, absolutely marvellous. Great recipe. I will keep making it. I often cook for the homeless, so this is a special treat for them. Keep up the fantastic recipes.

    1. Lucy Mathieson says:

      Hi Brenda, oh that is so wonderful to hear! Thank you! xx

  15. Michelle says:

    Love this recipe! Have made it many times and it never fails, easy and delicious. I adore the little pop of minty green too – very fun! Thank you.

    1. Lucy Mathieson says:

      Yay!!!! This makes me so happy!!! xx

  16. Madonna Brady says:

    This takes me back to the ’70s. My Grandma always made this slice and we loved it when we visited on the school holidays or weekends and it was on the table when we would come inside from playing. I look forward to making it in the Thermo Mix.

    1. Lucy Mathieson says:

      Enjoy!!!! xx

  17. Judy Morin says:

    OK. What is copha? I look on Amazon for unusual cooking ingredients and they don’t know either. could you help? Pretty please?

    1. Lucy Mathieson says:

      Hi Judy, it’s vegetable shortening. xx

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