Peppermint Slice Recipe

Mint slice cookies with peppermint extract on a table

Recipe

Peppermint Slice

Cool, Crisp and Covered in Chocolate. A Refreshing Slice Perfect for Summer Baking

This peppermint slice is a sweet little treat with a cool, refreshing flavour. A crunchy biscuit base is layered with smooth green peppermint icing, flavoured with organic peppermint extract for that bright, minty hit, then topped with a rich layer of chocolate.

Chilled, sliced and served straight from the fridge, it’s the perfect no-fuss bake for summer parties or afternoon snacks. Crisp, creamy and deliciously cooling.

Watch Recipe Video

Organic peppermint extract with chocolate bars and a green icing on a stone surface

Bottle of Organic Peppermint Extract being poured into a mixing bowl with a measuring spoon.

Green peppermint icing spread with a spoon in a baking dish.

Chocolate being poured onto a baking tray

Chocolate peppermint square treats on a textured surface

Organic peppermint extract bottle with chocolate mint slices on a stone surface

Stack of peppermint slices, bottle of organic peppermint extract

Stack of chocolate mint slices on a plate with a blurred background

Ingredients

300g Digestive Biscuits
150g Unsalted Butter, melted plus extra for greasing
3 Tbsp Cocoa Powder
2 Tbsp Caster Sugar
400g Icing Sugar
3 Tbsp Melted Unsalted Butter
1 Tsp Foodie Flavours Peppermint Extract
Green Gel Food Colouring (optional)
1-2 Tbsp Water
300g Milk Chocolate
1 Tbsp Vegetable Oil

Instructions

Makes 16 / Prep time 25 mins, plus 5 hours chill time

Line a 9 inch square baking tin with greaseproof baking paper and set aside.
Put the biscuits, cocoa powder and caster sugar into a food processor and blitz until you get a crumb consistency. If you don’t have a food processor, place the biscuits into a food bag and bash with a rolling pin.
Add the melted butter to the food processor and combine. Alternatively mix into the biscuit crumbs in a bowl.
Spread the biscuit crumb mixture across the bottom of your prepared tin and press it down to pack it in.
Pop the tin in the fridge for 30 mins.
In a large bowl, mix together the icing sugar, melted butter, Peppermint extract, green food colouring and 1 tbsp water until smooth and thick. Add more water if required.
Spread the peppermint icing over the top of the biscuit base and chill in the fridge for a further 30 mins.
In a microwaveable bowl, melt the milk chocolate in 30 second bursts, stirring in between each until smooth.
Stir in the vegetable oil and then pour the chocolate over the top of the peppermint layer.
Return to the fridge for 4 hours to set.
Using a sharp knife, slice into squares and enjoy.