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Peppermint Slice

August 11, 2019 By Amy 13 Comments

It’s no secret how much I love a tray bake. They’re some of the easiest recipes to make and everyone has a favourite. One of the most requested tray bakes we get though is Peppermint Slice.

This super simple tray bake is a big favourite with The Boys. Both have recently discovered mint-chocolate ice cream and will always choose a Mint Aero when allowed to pick a sweetie. Taking after their Granny in that department, who has always been a fan of mint Poppets and a box of Bendicks at Christmas.

As far as tray bakes go, this one takes a little bit of time investment, purely because you need to let the layers set in between. But that aside, it’s one that anyone can manage and with a bit of crushed Mint Aero on top, it’s sure to wow anyone who you share it with…that’s if there’s any left to share!

Print Recipe
5 from 4 votes

Peppermint Slice

Prep Time3 hrs
Servings: 12 slices
Author: Baking with Granny

Ingredients

For the Base

  • 225 g Digestive Biscuits
  • 1 tbsp Caster Sugar
  • 115 g Butter
  • 3 tbsp Cocoa Powder
  • 50 g Dark Chocolate

For the Filling

  • 340 g Icing Sugar
  • 3-4 tsp Hot Water
  • 2-3 tsp American Peppermint Extract
  • Green Food Colouring (optional)

For the Topping

  • 300 g Dark Chocolate
  • Crushed Mint Aero (optional)

Instructions

  • 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.

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Filed Under: chocolate, recipe, scottish, traditional, tray bake Tagged With: mint, peppermint

Comments

  1. Vicky says

    August 12, 2019 at 8:22 pm

    5 stars
    Just made this ,can’t wait to try tomorrow. Love your recipes

    Reply
  2. Karen says

    August 14, 2019 at 4:53 pm

    Sorry but this didn’t end well, the chocolate set rock hard and pushed all the icing out when I tried to hacksaw it into squares! Too much faffing about for me, I’ll stick to your Tiffin recipe!

    Reply
    • Kat says

      August 11, 2020 at 1:15 pm

      5 stars
      I’ve made this quite a few times now, it’s perfect when I remember to cut it an hour after setting the chocolate, but even when I forget it still tastes great!

      Reply
    • Loui Ferguson says

      December 11, 2020 at 1:05 pm

      I’ve made this 4 times now, the same thing happened to me on the second one. I find that chilling for about 3 hours once the icing is on to make sure it’s really well set helps. Once the chocolate topping is on, chill for about 8 minutes, and take it out of the fridge and cut it while the chocolate is still soft, making is easier to cut, then put back in the fridge overnight.

      Reply
  3. Lisa says

    October 28, 2019 at 2:24 pm

    5 stars
    Oh my word!! Fantastic recipe. By far the most delicious mint slice I’ve ever tasted and I MADE IT MYSELF!!! I used half milk chocolate and half dark. I cut it after 2 hours in the fridge (as I couldn’t wait any longer to try it) and it cut well. If I’d have left it over night I think the same would have happened as did with Karen. Will be making this again and again!!

    Reply
  4. Venita says

    December 10, 2019 at 12:46 am

    I am from the US but love Scotland and the treats. Please help me know what a digestive biscuit is as I search for a substitute here. Could it be like a graham cracker?

    Reply
    • Gladys Speirs says

      March 3, 2020 at 1:09 pm

      Not 100% sure, but do you get ‘Marie’ biscuits? Digestives are pretty sweet, crumbly biscuits.

      Reply
    • Irene says

      May 29, 2020 at 4:06 pm

      Yes, the nearest equivalent is Graham crackers

      Reply
  5. Karen says

    January 1, 2020 at 7:31 pm

    5 stars
    I made this…went a bit crazy with the cocoa powder, read the recipe wrong and used 50gs instead of a couple of table spoons. Regardless it was lovely and turned out great!!!!

    Reply
  6. Kayleigh says

    May 28, 2020 at 5:39 pm

    Made lastnight had to add a little extra water for a softer fondant and double cream in the choclate but let’s say this… Simply gorgeous

    Reply
  7. Danielle Bainbridge says

    June 25, 2020 at 10:08 am

    Surely the water for the icing sugar should be TBSP no TSP?

    Reply
    • Anna Drury says

      July 8, 2020 at 12:19 pm

      Agreed!

      Reply
  8. Pauline says

    December 2, 2020 at 6:50 pm

    Can this be frozen ahead of eating?

    Reply

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