Peppermint Slice Recipes

PEPPERMINT SLICE

Steps:

• Generously grease and line a 28x18cm tray with greaseproof paper and set aside. In a pan, melt the butter, sugar, cocoa and chocolate.
• Meanwhile, crush the disgestive biscuits, either in a sandwich bag with a rolling pin, or blitz in a blender. Add to the melted mixture and stir until combined.
• Transfer the base mixture to your prepared tray and using a wooden spoon, press the mixture into the tray, ensuring you get right into the corners and have an even finish. Place the base into the fridge to chill for 1 hour.
• Once the base has cooled, prepare the filling but sifting the icing sugar into a large bowl. Add 1 tsp of hot water at a time until you have a spreadable consistency; 3-4 tsp of water should be enough but add more or less as required.
• Add the peppermint extract and green food colouring (optional) to the icing and mix until well combined. Spread the icing evenly over the biscuit base and return to the fridge for another 1 hour to set.
• Once the filling has set, remove from the fridge and set aside. Over a bain marie (or in short bursts in the microwave) melt the dark chocolate before pouring and evenly spreading on top of the filling. If desired, top with some crushed Mint Aero.
• Allow the peppermint slice to set in the fridge for at least 1 hour but ideally overnight. Once set, cut into your desired size.

TRADITIONAL PEPPERMINT SLICE

Steps:

• 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.
• 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.

PEPPERMINT SLICE

Steps:

• Pre-heat oven to moderate-hot (180 degrees celsius, fan-forced).
• Grease a slice tin (28 x 18cm) and line with baking paper, leaving extra on each side (to pull the slice from the tin once cooked).
• Mix all ingredients together. Press into slice tin and level out with the back of a spoon.
• Bake for 20 minutes.
• Beat butter until a pale colour.
• Add icing sugar gradually, beating after each addition. Beat until fluffy.
• Add peppermint essence and green colouring and beat again.
• Once base is completely cooled, spread peppermint filling evenly over the base.
• Melt chocolate by placing in microwave and heating with 20 second bursts (stirring between each burst).
• Pour melted chocolate over cream filling, tilting tin from corner to corner to spread chocolate completely over the peppermint filling.
• Place in fridge for 15-30 minutes. Ideally, the chocolate shouldn't be completely set when cutting (it will crack as you're cutting if it's too hard).
• Once set, remove slice from tin by lifting edges of baking paper, cut into squares and return to the fridge. (And if you've left the slice in the fridge for longer, just let the slice rest at room temperature for half an hour before cutting into squares.)

RAW PEPPERMINT SLICE

Steps:

• To make the coconut base, line a 20cm (8-inch) square slice tin with non-stick baking (parchment) paper. Place the dates, almonds and coconut in a food processor and process for 1-2 minutes or until the mixture just comes together. Press into the base of the tin, using the back of a spoon, and refrigerate for 20 minutes.
• Place the coconut, rice malt syrup, coconut cream and peppermint in a food processor and process for 3-4 minutes, scraping down the sides of the bowl, until smooth. Spread the peppermint mixture evenly over the base. Refrigerate for 40 minutes or until set.
• Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted. Remove from the heat, add the oil and mix to combine. Spread the chocolate over the peppermint layer and smooth the top. Refrigerate for 1 hour or until set.
• Remove the slice from the tin and, using a hot knife, cut it into bars. Refrigerate until ready to serve.
• Keep this slice refrigerated in an airtight container for up to 2 weeks.

PEPPERMINT SLICE

Steps:

• Preheat oven to 180C / 350F. Line and grease a 20cm / 8" square baking pan.
• In a medium sized bowl or the bowl of your stand mixer add the butter and sugar. Cream together for 3-4 minutes or until light and fluffy.
• Add the dry ingredients to the bowl with the creamed butter and sugar, the flour, cocoa powder, desiccated coconut and baking powder.
• Fold the dry ingredients into the creamed butter and sugar until well combined.
• Use a spoon to press the base evenly into a lined 20cm or 8″ square baking pan.
• Bake in the oven for 20-25 minutes or until slightly browned.
• While the base is baking in the oven make the peppermint filling. Add the sugar, butter, milk and peppermint essence to a medium sized mixing bowl
• Fold together until well combined with a wooden spoon. It should be pretty thick.
• While the base is still hot from the oven add the peppermint filling on top.
• Use an offset spatula to spread the filling into an even layer, getting right into the corners.
• Leave to cool for 30-60 minutes before making the topping.
• Once the base and filling has cooled make the chocolate topping.
• Break or cut the chocolate up into small pieces and add to a heat proof bowl.
• Pour the oil on top and melt the chocolate either in the microwave in 20 second bursts until smooth or over a water bath.
• Pour the melted chocolate over the cooled peppermint filling and tilt the pan to cover the edges.
• Transfer to the fridge for 2-3 hours or overnight until completely set.