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

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!
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Course: bars and slices
Cuisine: no bake slice
Prep Time: 10 minutes
Chilling time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 20 serves
Calories: 160

Equipment

  • Food processor or Thermomix
  • Microwave, stove-top or Thermomix

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

Instructions

Conventional Method

  • Grease and line a 16X22cm 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.

Video

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