Double Chocolate Peppermint Slice

Overview

Double Chocolate Peppermint Slice

By Amy // Posted Jul 2, 2022 // Category Bars and Slices, No Bake

My Double Chocolate Peppermint Slice is really quick and easy to make, it can be made in under 15  minutes!

As chocolate goes so well with peppermint and with the creamy filling in this slice, I used Choc Ripple cookies instead of graham cookies in the base. The chocolate base also makes the slice taste similar to Mint Slice biscuits you can get in Australia. 

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tips

1. Ingredients

Choc Ripple cookies are plain chocolate cookies. If you can’t find any plain chocolate cookies, feel free to use graham cookies instead. You can also use milk chocolate instead of dark chocolate melts for the chocolate topping. 

2. Equipment

I used a square tin line with baking paper (20cm/8inch) for this bake. If you use a food processor, it’ll make it so much easier to crush the cookies. You can also use a blender or place the cookies in a large Ziploc bag and crush it with a rolling in. You also need either a whisk or an electric beater to make the peppermint filling. Other than this, you need two medium mixing bowls, a heatproof bowl, a few spoons and a knife to cut the slice.

3. Room temperature ingredients

Your butter needs to be at room temperature. Simply cube them and leave them on the counter for a few hours before making the slice. Remember, you need melted butter for the base and room temperature butter for the peppermint filling.

4. Consistency of the peppermint filling

You need 3 tablespoons of hot water to make the peppermint filling. The filling needs to be quite stiff so that it can remain solid, not soft, when the slice has been made. You can add another tablespoon of water if you think it will be too difficult to spread the filling on the cookie base. 

Add some green and a little blue food colouring to the filling if you want it to be green.

5. Melting chocolate in the microwave

When melting chocolate, the chocolate has to be dry and should be chopped smaller. Place the chocolate in a heatproof bowl and microwave it for 30 seconds. Then you take it out and stir the chocolate and then zap it again. Repeat this process until it has fully melted. High temperatures can scorch your chocolate, so it is better to use a medium to low temperature. I usually use a measuring jug as it is a little easier to pour the chocolate.

RatingDifficultyBeginner

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Yields16 Servings
Prep Time15 mins

Choc Ripple Cookie Base
 250 g Choc Ripple Cookies, crushed
 150 g unsalted butter, melted
Peppermint Filling
 500 g icing sugar, sifted
 45 g unsalted butter, at room temperature
 3 tbsp boiling water
 ½ tsp peppermint extract
 ½ tsp vanilla extract
Dark Chocolate Topping
 300 g dark chocolate melts
 1 ½ tbsp vegetable oil

Choc Ripple Cookie Base
1

Line a square (20cm/8inch) baking tin with baking paper. Place cookies in a large Ziploc bag and crush with a rolling pin or blitz in a food processor until they resemble fine-coarse crumbs.

2

Transfer the crumbs to a medium mixing bowl and add the melted butter and combine. When mixed thoroughly, place the cookie mixture into the bottom of the lined tin and press down until a equal thin cookie layer has formed. Put in the fridge to chill while you make the filling.

Peppermint Filling
3

Place the icing sugar, butter, boiling water, peppermint extract and vanilla extract into a medium sized mixing bowl. Use an electric beater or a whisk to combine the ingredients together. Make sure you whisk or beat thoroughly until there are no icing sugar pockets and the mixture has come together well. Place the peppermint filling on top of the prepared cookie base. Spread the filling carefully (filling can be a little stiff) over the cookie base so that you have a neat and uniform layer.

Chocolate Topping
4

Place the chocolate in a medium-sized heat proof bowl. Microwave it in 30 second bursts, ensuring you mix the chocolate between microwaving. When the chocolate has melted, add the vegetable oil and mix. Place the chocolate on top of the peppermint filling, ensuring you spread out the chocolate layer equally.

5

Place in the fridge for up around 1-2 hours so that the slice can set firmly in the fridge. Cut it into 16 rectangles. Dip your knife into hot water and wipe off the water before each cut. Store in an airtight container in the fridge for up to a week or at room temperature for up to 3 days.

Ingredients

Choc Ripple Cookie Base
 250 g Choc Ripple Cookies, crushed
 150 g unsalted butter, melted
Peppermint Filling
 500 g icing sugar, sifted
 45 g unsalted butter, at room temperature
 3 tbsp boiling water
 ½ tsp peppermint extract
 ½ tsp vanilla extract
Dark Chocolate Topping
 300 g dark chocolate melts
 1 ½ tbsp vegetable oil

Directions

Choc Ripple Cookie Base
1

Line a square (20cm/8inch) baking tin with baking paper. Place cookies in a large Ziploc bag and crush with a rolling pin or blitz in a food processor until they resemble fine-coarse crumbs.

2

Transfer the crumbs to a medium mixing bowl and add the melted butter and combine. When mixed thoroughly, place the cookie mixture into the bottom of the lined tin and press down until a equal thin cookie layer has formed. Put in the fridge to chill while you make the filling.

Peppermint Filling
3

Place the icing sugar, butter, boiling water, peppermint extract and vanilla extract into a medium sized mixing bowl. Use an electric beater or a whisk to combine the ingredients together. Make sure you whisk or beat thoroughly until there are no icing sugar pockets and the mixture has come together well. Place the peppermint filling on top of the prepared cookie base. Spread the filling carefully (filling can be a little stiff) over the cookie base so that you have a neat and uniform layer.

Chocolate Topping
4

Place the chocolate in a medium-sized heat proof bowl. Microwave it in 30 second bursts, ensuring you mix the chocolate between microwaving. When the chocolate has melted, add the vegetable oil and mix. Place the chocolate on top of the peppermint filling, ensuring you spread out the chocolate layer equally.

5

Place in the fridge for up around 1-2 hours so that the slice can set firmly in the fridge. Cut it into 16 rectangles. Dip your knife into hot water and wipe off the water before each cut. Store in an airtight container in the fridge for up to a week or at room temperature for up to 3 days.

Double Chocolate Peppermint Slice
Nutrition Facts

Servings 16


Amount Per Serving
Calories 369
% Daily Value *
Total Fat 17.9g28%
Saturated Fat 10.1g51%
Cholesterol 31mg11%
Sodium 141mg6%
Potassium 74mg3%
Total Carbohydrate 50.2g17%
Dietary Fiber 1.3g6%
Sugars 42.6g
Protein 3.8g8%

Calcium 3%
Iron 3%
Vitamin D 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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