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 SliceThis 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

A perfect 3 layer traditional peppermint slice! You can't go wrong with this all-time family favourite recipe... it's simply the BEST!
5 from 8 votes
Print Pin Rate
Course: sweet
Cuisine: Slices
Keyword: Peppermint Slice
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 16 serves
Calories: 410kcal

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

Conventional Method

  • Preheat oven to 180 degrees celsius.
  • Line a 20X28cm 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.
  • 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 a tiny bit of extra milk.
  • Spread the peppermint mixture over the top of the warm slice base and set aside to cool.
  • Once cooled, place into the fridge until completely cold.
  • 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.
  • Cut into slices just before the chocolate topping sets completely.
  • Store in an airtight container.

Thermomix Method

  • Preheat oven to 180 degrees celsius. Line a 20X28cm rectangular slice tin with baking paper and set aside.
  • Melt the butter in the TM bowl on Speed 2, 100 degrees, 3 minutes.
  • Add the self raising flour, coconut and brown sugar and mix on Reverse Speed 4, 15 seconds. 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.
  • 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.
  • Melt the copha in the TM bowl on Speed 2, 100 degrees, 3-4 minutes. Add the sifted icing sugar, milk, peppermint extract and green food colouring. 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. Spread the peppermint mixture over the top of the warm slice base and set aside to cool.
  • Once cooled, place into the fridge until completely cold.
  • Place the chocolate melts into a clean TM bowl. Grate on Speed 8 for 10 seconds. 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).
  • Pour the chocolate topping over the peppermint layer.
  • Cut into slices just before the chocolate topping sets completely.Store in an airtight container.

Nutrition

Calories: 410kcal | Carbohydrates: 57g | Protein: 4g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 25mg | Sodium: 92mg | Potassium: 127mg | Fiber: 3g | Sugar: 38g | Vitamin A: 295IU | Vitamin C: 0.5mg | Calcium: 20mg | Iron: 1mg
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36 thoughts on “Traditional Peppermint Slice (an all-time favourite classic recipe)”

  1. 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

    1. 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.

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