Happy Sunday! I’ve been busting to share this recipe with you as it’s one of my favourites I’ve ever developed - it’s a No-bake Peppermint Slice! I developed this for the Holiday Cookie issue of Bake From Scratch, along with three other recipes which you should check out in the issue, but this one was maybe the simplest but most definitely my favourite.
One thing that I miss the most about home is the mint slice biscuits. I think they are technically Australian, but they were a huge treat growing up, and something that still comes out when it’s cup of tea time at home. It’s a crunchy chocolate base, then a super minty filling, and a dark chocolate coating. I can eat about 10 of them in one go, and they are always on the list of things to have brought over when people come and ask if we want anything.
There’s also a bakery peppermint slice that is a NZ sweet staple, but the biscuit is absolutely my favourite, so I wanted to get that flavour profile and turn it into a slice / bar for all the Americans here. I think I managed to get the balance just right - I used a chocolate graham cracker base, with a teeny bit of coconut for some texture, then a super minty topping which is basically just a stir together situation, and then a super smooth, super satisfying smooth chocolate topping. The whole thing is no-bake, and super fuss free, which makes it perfect for anytime, but particularly for the upcoming holiday season. It keeps forever in the fridge, however judging on how many pieces I have eaten since I re-made this this week, it doesn’t last long in my house, and it won’t last long in yours either. I hope you give this guy a try if you’re in the market for a super easy chocolate peppermint slice recipe - this one is a keeper. x
A few wee tips:
These don’t really need toooo many notes, but I will say - make sure that they are nice and cold before you cut them. You can wait until the chocolate is set and then throw them in the freezer for a bit if you need to, or a few hours in the fridge will do well. If you don’t wait long enough then it’s no worries at all, but they might get a little squishy as you cut them.
Start with 3 Tbsp water in the filling. It won’t seem like much, but you don’t need too too much to melt down the powdered sugar. Add in an extra teaspoon of water at a time if it’s too thick - I usually need one or two to get it to the right consistency.
If you wanted to make mega amounts of this (which would work great), then you could double the mixture and make it in a 9x13 pan. It keeps for yonks in the fridge so would be perfect for keeping on hand.
No-Bake Peppermint Slice
- Makes one 9”x9” pan, 16-24 pieces depending on size -
Chocolate Graham Base
1 (14.4 ounce) box (408 grams) graham crackers, or digestive biscuits
50g granulated sugar
45g dutch process cocoa powder
½ teaspoon kosher salt
100 grams unsweetened desiccated coconut
260g unsalted butter, melted and cooled slightly
570g confectioner’s sugar, sifted
30g unsalted butter, at room temperature
3 Tbsp boiling water, plus 1-2 teaspoons more if needed (see notes)
1 ¼ teaspoon plus ⅛ teaspoon peppermint extract
½ teaspoon vanilla bean paste
pinch of salt
250g 70% cacao dark chocolate, chopped
3 tablespoons (45 grams) neutral oil such as vegetable or canola
- PROCESS -
CHOCOLATE GRAHAM BASE
Grease and line a 9” square baking pan with baking spray and two pieces of parchment paper which extend over the sides to give you a ‘sling’ (this helps with removing the slice easily once it is set). In the bowl of a food processor, place the graham crackers, sugar, cocoa, and salt, and pulse until mixture resembles fine crumbs. Transfer to a medium bowl, and add the coconut. Stir to combine. Add the melted butter and mix with a rubber spatula until the butter is incorporated - it should resemble wet sand.
Transfer the crust mixture into the baking pan, and press down evenly with a flat bottomed glass or measuring cup until compacted and smooth. Place in the freezer for 20 minutes to firm up.
Place the confectioner’s sugar, butter, peppermint extract, and vanilla bean paste in a medium sized bowl. Add the boiling water, and mix to incorporate. It should resemble a thick paste that smooths out within about 20 seconds when the bowl is left to sit. Add an extra teaspoon of boiling water if needed to help get to the right consistency. Remove the pan from the freezer. Top with the Peppermint Filling, and bang the pan on the counter to level it out. Chill for 30 minutes to set.
In a heat proof bowl set over a pot of simmering water, melt together the chocolate and the oil, stirring frequently, until smooth. Alternatively, melt together in the microwave in 30 second increments, stirring well after each.
Pour over the set peppermint filling, and tilt the pan to evenly coat. Bang the pan on the counter several times to smooth out the topping and eliminate any bubbles.
Chill in the fridge until completely set, at least an hour. Remove from the pan by using the parchment paper slings. cut into slices using a sharp knife, wiping between each. Store in an airtight container.