A classic 3 layer Peppermint Slice recipe made with a crunchy base, a creamy peppermint filling and topped with smooth milk chocolate. An old fashioned favourite that takes just 15 minutes to prepare.
One of the most popular slice recipes on my website is my Super Easy (No Bake) Peppermint Slice (because it's super quick, easy to make, and everyone loves it!)
However, I always get requests for a traditional peppermint slice recipe... at least a few times every single week!!!
This old fashioned peppermint slice is a true 'bakery-style' favourite, just like the ever-popular honey & almond slice, chocolate hedgehog slice and lemon coconut slice. But who needs to go to the bakery for slices when homemade tastes SO much better!
Why You're Going To Love This Slice Recipe
Triple layered, peppermint flavoured and with a milk chocolate topping - what's not to love!
This slice brings back memories of nana's house and having the chocolate wiped off from around your mouth after licking the spoon!
- Easier than it looks - the bottom layer is a basic recipe mix made using pantry staples - and it's the only layer that requires any baking at all. But it's the simple peppermint layer and the milk chocolate topping that takes this traditional peppermint slice to the next level!
- School fetes and bake sales super seller - this is always the most popular slice because it looks pretty and it tastes delicious.
- CWA tick of approval - this classic peppermint slice recipe comes from a very old CWA cookbook (which proves how well it's stood the test of time!).
- Basic ingredients - grab some green food colouring and peppermint extract from the supermarket and find the rest of the ingredients in your pantry and fridge.
- Conventional and Thermomix- this traditional peppermint slice can be made conventionally or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.
What You Need
Do you have these ingredients already?
Have a look in the pantry, you may just find everything you need in there and the tiny bottles of peppermint extract and food colouring last for such a long time (forever!) - you only need the smallest amount!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Base Layer
- Self raising flour - also known as self rising flour, it has a raising agent already added to it, or you can make your own self raising flour by mixing 2 tsps baking powder to every 150g (1 cup) of plain flour.
- Desiccated coconut - is finely grated and dried coconut.
- Brown sugar - I recommend using light brown sugar for this recipe. This is the most common type of brown sugar and is a mixture of refined white sugar with a small amount of molasses.
- Butter - salted or unsalted butter is fine to use in this recipe.
Peppermint Layer
- Copha - is a popular vegetable shortening and the key ingredient in the popular kids party recipe, chocolate crackles. It's made with more than 99% coconut oil and less than 1% soy lecithin. It's also gluten free and contains no palm oil.
- Icing sugar - make sure you use pure icing sugar rather than soft icing mixture for this recipe to give you a firm peppermint layer.
- Milk - I prefer to use full cream regular milk as the higher fat content in full cream also helps to firm the peppermint layer.
- Peppermint extract - a concentrated fresh peppermint flavour, perfect for use in sweets, slices, sparkling water and cocktails as well!
- Green food colouring - be careful....it's very concentrated, you only need 1-2 drops!
Chocolate Topping
- Milk chocolate melts - I recommend you choose good quality chocolate melts, such as Cadbury or Nestle, for the best results of a smooth and creamy chocolate layer.
- Vegetable oil (or coconut oil) - a little oil added to the chocolate melts makes the chocolate layer so much easier to cut without cracking.
Equipment Required
Much simpler that it looks, this mint slice only takes about 15 minutes 'hands-on' time, plus 20 minutes to bake!
- Microwave, Thermomix or stove top - to melt the butter, copha, and chocolate melts.
- Oven - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
Step By Step Instructions
This peppermint slice with copha is a perfect school lunch box treat (or work lunch box for that matter!!), a hugely popular slice for a bake sale or school fete, or simply a delicious treat for afternoon tea - just because you deserve it!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Prepare The Base
Preheat the oven to 170 degrees celsius, and grease and line your slice tin.
Sift the self-raising flour into a large bowl and add the desiccated coconut and brown sugar. Mix these dry ingredients together.
Add the melted butter.
Mix until all ingredients are combined well and mixture becomes crumbly.
Press mixture firmly into the prepared slice tin, and bake at 170 degress celsius for 20 minutes.
Step 2 - Prepare The Peppermint Layer
Melt the copha in the microwave.
Add the sifted icing sugar, milk, peppermint extract and green food colouring.
Mix ingredients well until you have a smooth consistency.
Note: if the mixure is too thick to spread, just add a splash more milk.
Spread the peppermint mixture evenly over the slightly warm base and then refrigerate for 2 hours.
Step 3 - Add The Chocolate Layer
Melt the chocolate melts and vegetable oil (or coconut oil) in the microwave.
Pour the melted chocolate mix over the peppermint layer, spreading evenly.
Cut into slices once the chocolate has hardened (but not completely set).
Expert Tips & FAQs
If your peppermint mixture is too thick, just add a tiny bit more milk and give it a stir. I also find it helps to use a knife dipped in hot water (then dried) to spread the peppermint mixture over the base.
You certainly can! Some peppermint slice recipes don't use green food colouring. Of course, it's the peppermint extract flavouring that stays the same whether coloured or not - I just think the minty green colour looks so pretty and more traditional!
Copha is a vegetable shortening that has been around forever (and the key ingredient in kids chocolate crackles!) Used in baking and cooking, Copha is made with more than 99% coconut oil and less than 1% soy lecithin. It’s also gluten free, contains no palm oil, and remains stable in room temperature up to 36 degrees Celsius. In this thermomix peppermint slice recipe, I recommend that Copha be used, rather than coconut oil, for the best result.
You can keep this slice in an airtight container at room temperature for up to 5 days.
You can also wrap this peppermint slice traybake well, place it in an airtight container, and freeze for up to 3 months.
More Peppermint Inspired Recipes
And so there you have it... a good old fashioned peppermint slice that is sure to become an absolute family fave!
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.
Traditional Peppermint Slice
Ingredients
- 200 g (1 ½ cups) self raising flour
- 90 g (1 cup) coconut
- 100 g (½ cup) brown sugar
- 185 g butter melted
- 375 g (3 cups) icing sugar pure, not soft icing mixture
- 60 g copha
- 3 tbs milk
- 2 teaspoon peppermint extract
- 1-2 drops green food colouring optional
- 200 g chocolate melts milk or dark
- 4 teaspoon vegetable oil or coconut oil
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced).
- Line an 18cm x 28cm rectangular slice tin with baking paper and set aside.
- To make the base, sift the self raising flour into a bowl. Add the coconut and brown sugar and stir to combine.
- Add the melted butter and mix well until crumbly and completely combined.
- Press the mixture firmly into the base of the prepared tin and smooth with a spoon.
- Bake for 20 minutes or until lightly golden. Set aside to cool slightly.
- Meanwhile, melt the copha in the microwave. Sift over the icing sugar and add the milk, peppermint extract and green food colouring. Mix until smooth. If the mixture is too thick, add an extra tablespoon of milk and mix through.
- Spread the peppermint mixture over the top of the slightly warm slice base, then place tin into the fridge until completely cold (approximately 2 hours).
- 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.
- Pour the chocolate topping over the peppermint layer and chill for 30 minutes or until set. Cut into squares when the chocolate has hardened but not completely set.
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced).Line an 18cm x 28cm rectangular slice tin with baking paper and set aside.
- Melt the butter in the Thermomix bowl for 3 minutes, Speed 2, 100 degrees.
- Add the self raising flour, coconut and brown sugar and mix for 15 seconds, Reverse, Speed 4. Scrape down the sides of the bowl and repeat for a further 15 seconds or until completely combined (use the spatula to help mix).
- Press the mixture firmly into the base of the prepared tin and smooth with a spoon. Bake for 20 minutes or until lightly golden. Set aside to cool slightly.
- Meanwhile, place the icing sugar into the Thermomix bowl and sift by mixing for 8 seconds, Speed 8. Pour the icing sugar into a separate bowl and set aside.
- Melt the copha in the Thermomix bowl for 4 minutes, 100 degrees, Speed 2. Add the sifted icing sugar, milk, peppermint extract and green food colouring. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat 2-3 times or until smooth. Note: If the mixture is too thick, add an extra tablespoon of milk.
- Spread the peppermint mixture over the top of the slightly warm slice base and place into the fridge to cool completely (approximately 2 hours).
- Place the chocolate melts into a clean Thermomix bowl. Grate for 10 seconds, Speed 8. Scrape down the sides of the bowl, add the vegetable oil (or coconut oil) and melt for 4 minutes, 80 degrees, Speed 2.
- Pour the chocolate topping over the peppermint layer and chill for 30 minutes or until set. Cut into squares when the chocolate has hardened but not completely set.
Notes
- If your peppermint mixture is too thick, just add a tad more milk and give it a stir. I also find it helps to use a knife dipped in hot water (then dried) to spread the peppermint mixture over the base.
- Colouring the peppermint layer is optional - some peppermint slice recipes don't use green food colouring. Of course, it's the peppermint extract flavouring that stays the same whether coloured or not - I just think the minty green colour looks so pretty and more traditional!
- Copha - using traditional Copha gives a better result than using straight coconut oil.
- Store slice in an airtight container at room temperature for up to 5 days.
- Freeze by wrapping well, placing in an airtight container and freeze for up to 3 months.
Meagan says
Works well, I had to play with middle layer for consistency. I also added Doterra peppermint oil instead of peppermint essence plus juice from blitzing spinach in food processor instead of green food dye. I think middle layer is too sweet and would use 2/3rds icing sugar next time and more copha possibly?
Joanne says
I’ve frozen it before and it’s ok but best eaten fresh. There’s only 2 of us so I need to get a longer life out of them and freezing keeps them fresher longer
Bobbie says
Will this mint
slice freeze?
Lucy says
Hi Bobbie, I wouldn't recommend freezing this slice. xx
Lucy M says
what is a subsitute for copha cannot get this in the UK?? Help I really want to make this recipe for my husbands birthday, Thankyou, Lucy
Lucy says
Hi Lucy, copha is a vegetable shortening which is a white, solid fat made from vegetable oils. In the UK, I believe it might be called Trex, Flora White or Cookeen. And in the US it's known as Crisco.
Erin says
Is this all mixing with wooden spoon or electric?
Lucy says
Hi Erin, no you can just use a regular spoon or whisk!