Chocolate Mint Slice

This chocolate peppermint slice is easy to make and creates a wonderful sweet treat for an afternoon or morning tea.

The 3 layers of this slice work really well together.  The chocolate base provides a nice crunch, to complement the creamy peppermint filling which is then topped with a nice thick chocolate layer on top.  It’s not super rich and is the type of sweet treat where one slice is never enough.

Some peppermint slices have a white peppermint filling, so only add the green colouring to your preference.  Either way, this is a terrific slice that everyone will love.

Print Recipe

Chocolate Mint Slice

Prep Time

30 minutes

Cook Time

15 minutes

Servings

slices

Ingredients

Base

• 2/3 cup Brown Sugar firmly packed
• 1/3 cup Plain Flour
• 1/3 cup Self-Raising Flour
• 2 tbsp cocoa powder
• 75 g Unsalted Butter melted & cooled
• 1 Egg whisked

Peppermint Filling

• 175 g Unsalted Butter chopped, softened
• 3/4 cup Icing Sugar
• 1 1/2 tsp Gelatine
• 1/3 cup Boiling Water
• 1 tsp Peppermint Essence
• Green Food Colouring

Chocolate Topping

• 200 g dark chocolate chopped, use premium chocolate
• 2 tsp Vegetable Oil

Prep Time 30 minutes Cook Time 15 minutes Servings slices Ingredients Base 2/3 cup Brown Sugar firmly packed 1/3 cup Plain Flour 1/3 cup Self-Raising Flour 2 tbsp cocoa powder 75 g Unsalted Butter melted & cooled 1 Egg whisked Peppermint Filling 175 g Unsalted Butter chopped, softened 3/4 cup Icing Sugar 1 1/2 tsp Gelatine 1/3 cup Boiling Water 1 tsp Peppermint Essence Green Food Colouring Chocolate Topping 200 g dark chocolate chopped, use premium chocolate 2 tsp Vegetable Oil

Instructions

Base

1. Preheat oven to 180°C (fan forced)
2. Grease and line with baking paper an 18cm x 26cm rectangle baking pan.
3. Sift both plain and self-raising flour into a bowl.
4. Add sugar and cocoa powder and stir to combine. Use a wooden spoon. Make a well in the centre.
5. Add butter and eggs and stir to combine.
6. Spoon mixture evenly over base of baking pan and smooth surface with a spoon. The mixture is quite sticky and may take a while to try and spread evenly and smooth out.
7. Cook in oven for about 15 minutes, or until a skewer inserted into the centre comes out clean. Cool in pan.

Peppermint Filling

1. Using an electric mixer, beat butter and sugar in a bowl until light & fluffy.
2. In a small jug add gelatine and boiling water. Mix until gelatine is fully dissolved.
3. With mixer beating the butter mixture, gradually add the gelatine and continue beating until thick and creamy.
4. Add in peppermint essence and beat through mixture.
5. Add a few drops of food colouring and beat through mixture. Add drops until the desired colour is achieved.
6. Pour peppermint filling into baking pan over the base and spread evenly.
7. Place in refrigerator to set (about 30 minutes)

Chocolate Topping

1. In a heatproof bowl stir chocolate and oil over a saucepan with simmering water.
2. Continue stirring until chocolate has melted and mixture is smooth
3. Remove from heat an let stand for 5 minutes to cool slightly
4. Pour over peppermint mixture in baking pan and smooth over surface with spoon.
5. Place in refrigerator to set.
6. Once set, lift out of pan and slice into squares for serving. Store in refrigerator.