Peppermint Slice
Classic Peppermint Slice, a no-bake Scottish tray bake with a chocolate biscuit base, creamy peppermint icing, and a dark chocolate topping.
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Servings: 12 slices
EQUIPMENT
- 20x20cm Baking Tin (8 inch)
- Spatula
INGREDIENTS
For the Base
- 225 g Digestive Biscuits (Graham Crackers)
- 1 tbsp Caster Sugar (Superfine Sugar)
- 115 g Butter or Block Margarine
- 3 tbsp Cocoa Powder
- 50 g Dark Chocolate
For the Filling
- 340 g Icing Sugar (Powdered 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 20x20cm (8-inch) baking tin with greaseproof paper, and set aside. In a pan, melt the butter/margarine, 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.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- Storage: Keep Peppermint Slice in an airtight container in the fridge, where it will stay fresh for up to 1 week. It can be kept at room temperature for a short time, but the layers hold up best when chilled.
- Make Ahead: This is a great recipe to prepare a day or two in advance, as the flavours develop and the layers firm up nicely in the fridge.
- Freezing: Peppermint Slice can be frozen, but the texture of the filling may alter slightly once defrosted. Cut into portions, wrap individually, and store in a freezer bag for up to 3 months. Defrost in the fridge overnight before serving.
- Substitutions:
- Biscuits: Digestives work best, but Graham crackers or Rich Tea biscuits are good alternatives.
- Butter/Margarine: Either works in the base. Ideally, you want to use a block margarine, but as it will be melted, a spread maragarine can be used in a pinch.
- Chocolate: Dark chocolate balances the sweetness, but milk chocolate or a mix of both can be used.
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