Classic Peppermint Slice Treat (Printable Format)

A crunchy base combined with creamy peppermint filling and smooth chocolate topping for a sweet delight.

# What You Need:

→ Base

01 - 8.8 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 Steps:

01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Process the biscuits into fine crumbs using a food processor or rolling pin.
03 - In a large bowl, mix biscuit crumbs, melted butter, desiccated coconut, and sweetened condensed milk until well combined.
04 - Press the mixture firmly into the base of the prepared pan. Refrigerate while preparing the filling.
05 - Beat powdered sugar, softened butter, milk, peppermint extract, and optional green food coloring until smooth and spreadable.
06 - Evenly spread the peppermint filling over the chilled base. Refrigerate for 20 to 30 minutes until set.
07 - Melt dark chocolate and butter together in a heatproof bowl over simmering water or in short microwave bursts, stirring until smooth.
08 - Pour the melted chocolate over the peppermint layer, tilting the pan to cover evenly.
09 - Refrigerate for 1 hour or until chocolate is completely set. Cut into squares with a warm, sharp knife and serve chilled.

# Expert Suggestions:

01 -
  • No baking required, which means you can make this even on the hottest days without heating up the kitchen.
  • The crunch of the biscuit base against the creamy mint and smooth chocolate feels like three desserts in one bite.
  • It slices beautifully and looks bakery-perfect, even though it takes less effort than most cookies.
  • You can make it days ahead and it actually tastes better after a night in the fridge.
02 -
  • If you skip sifting the powdered sugar, the mint layer will be grainy and lumpy no matter how long you beat it.
  • Let the melted chocolate cool for a few minutes before pouring or it will melt the peppermint layer and create a swirly mess instead of clean layers.
  • Press the base really firmly into the tin, otherwise it will crumble when you try to cut it later.
  • Use a warm knife to slice and wipe it clean between each cut for perfect edges.
03 -
  • Use a metal spatula dipped in hot water to smooth the mint layer perfectly before adding the chocolate.
  • If the chocolate seizes while melting, stir in a teaspoon of vegetable oil to bring it back to a silky consistency.
  • For extra crunch, toast the coconut lightly in a dry pan before mixing it into the base.
  • Let the slice sit at room temperature for 5 minutes before slicing if it's too hard straight from the fridge.

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