Peppermint Slice Classic Treat (Printable Version)

A crunchy base with creamy peppermint filling and smooth chocolate topping, perfect as a chilled dessert.

# What You Need:

→ Base

01 - 9 oz plain sweet biscuits (Digestive or Graham crackers)
02 - 7 tbsp unsalted butter, melted
03 - 1/2 cup desiccated coconut
04 - 1/3 cup sweetened condensed milk

→ Peppermint Filling

05 - 2 cups powdered sugar, sifted
06 - 2 tbsp unsalted butter, softened
07 - 2 tbsp milk
08 - 1 tsp peppermint extract
09 - Green food coloring (optional)

→ Chocolate Topping

10 - 6.3 oz dark chocolate, chopped
11 - 2 tbsp unsalted butter

# How to Make It:

01 - Line an 8-inch square baking tin with parchment paper, allowing overhang for easy removal.
02 - Crush biscuits into fine crumbs using a food processor or rolling pin. Mix with melted butter, desiccated coconut, and sweetened condensed milk until well combined. Press mixture firmly into the base of the prepared tin and refrigerate.
03 - Beat powdered sugar, softened butter, milk, peppermint extract, and optional green food coloring until smooth and spreadable.
04 - Spread peppermint filling evenly over chilled base and refrigerate for 20 to 30 minutes until set.
05 - Melt dark chocolate and butter together gently over simmering water or in the microwave, stirring until smooth.
06 - Pour chocolate topping over peppermint layer, tilting the tin to evenly cover. Refrigerate for 1 hour until fully set.
07 - Cut into 16 squares using a warm, sharp knife. Serve chilled.

# Expert Advice:

01 -
  • No oven needed, just a fridge and a little patience while the layers set.
  • The peppermint filling tastes like those mints you steal from restaurant bowls, but creamier and better.
  • You can make a whole tray on Sunday and sneak squares all week without anyone noticing.
02 -
  • If the peppermint filling feels too thick to spread, add another teaspoon of milk and beat again until it loosens up.
  • Let the chocolate cool for a minute before pouring it on, or it might melt the peppermint layer underneath and blur the green.
  • Always sift the powdered sugar or youll end up with gritty lumps that wont disappear no matter how long you beat it.
03 -
  • Press the base as firmly as you can, using the back of a spoon or the bottom of a glass to compact it evenly.
  • Warm your knife under hot water before every cut for clean, bakery perfect edges.
  • If the chocolate cracks when you slice, let the slab sit at room temperature for five minutes to soften just slightly.

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