Peppermint Chocolate Christmas Slice
The BEST no-bake Peppermint Chocolate Christmas Slice made with peppermint chocolate and decorated with candy canes and M&Ms!
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Servings: 20 serves
Calories: 320kcal
Cost: $5
Equipment
- Food processor or Thermomix
Ingredients
- 300 g sweetened condensed milk
- 100 g butter chopped
- 200 g Cadbury Peppermint chocolate
- 250 g plain sweet biscuits crushed (such as Arnotts Marie brand)
- 2 tbs cocoa powder
- 2 drops peppermint extract
- 250 g milk chocolate melted
- 5 candy canes roughly chopped
- 1 cup red & green M&Ms
Instructions
Conventional Method
- Grease and line an 18cm x 28cm rectangular slice tray with baking paper and set aside.
- Place the sweetened condensed milk, butter and peppermint chocolate into a microwave-safe bowl and heat on 50% power in 30 second bursts for 3-4 minutes or until just melted (stir every 30 seconds).
- Add the finely crushed biscuits, cocoa powder and peppermint essence and mix well.
- Spread the mixture into the prepared baking tray.
- Pour the melted chocolate over the top of the slice, decorate with the chopped candy canes and M&Ms and place into the fridge for a minimum of 3-4 hours.
- Allow the slice to come to room temperature before cutting into pieces.
- Store in an airtight container at room temperature (or in the fridge) for up to 5 days.
Thermomix Method
- Grease and line an 18cm x 28cm rectangular slice tray with baking paper and set aside.
- Place the biscuits into the Thermomix bowl and roughly chop by pressing Turbo 5-10 times. Remove and set aside.
- Place the condensed milk, butter and peppermint chocolate into a clean Thermomix bowl. Melt for 3 minutes, 80 degrees, Speed 2.
- Add the cocoa powder and peppermint essence and mix for 10 seconds, Speed 5. Scrape down the sides of the bowl.
- Add the crushed biscuits and mix on Reverse Speed 3 (using the spatula to assist) until combined.
- Spread the mixture into the prepared baking tray.
- Melt the chocolate in a clean Thermomix bowl for 3 minutes, 50 degrees, Speed 2.
- Pour the melted chocolate over the top of the slice, decorate with the chopped candy canes and M&Ms and place into the fridge for a minimum of 3-4 hours.
- Allow the slice to come to room temperature before cutting into pieces.
- Store in an airtight container at room temperature (or in the fridge) for up to 5 days.
Video
Notes
RECIPE NOTES & TIPS
- Use full-fat condensed milk — it helps the slice hold its shape better.
- Crush biscuits finely — a mix of fine crumbs and small chunks gives great texture. Use a food processor, Thermomix or rolling pin to crush the biscuits.
- Stir gently when melting chocolate to avoid seizing (especially if your bowl gets too hot).
- Decorate before chilling — add the toppings while the chocolate is still soft.
- Chill thoroughly (3-4 hours) before slicing — this firms the base and helps you get clean, even edges when cutting.
- Cut at room temperature — take out of the fridge just 15 minutes before slicing. Use a hot, dry knife (dip in boiling water, wipe, then cut), to glide through cleanly without cracking the chocolate topping. Read here for more tips on how to cut perfect slices.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for up to 2 months — layer slices with baking paper in an airtight container.
Nutrition
Calories: 320kcal | Carbohydrates: 39g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 18mg | Sodium: 125mg | Potassium: 167mg | Fiber: 2g | Sugar: 29g | Vitamin A: 175IU | Vitamin C: 0.4mg | Calcium: 56mg | Iron: 1.3mg
