Chocolate Peppermint Slice is a classic in many lands...something about that pair is kind of irresistable to many of us. In New Zealand, no bakery would be complete without one of these in the display cabinet and so my life has been spent taste testing many a chocolate peppermint slice. This flavor combo is a bit divisive, so I would love to know if you love or loathe it in the comments below?!
Throughout my life, many of these slices have been consumed in my effort to find the best version of this and none other of these slices have ever come as close as one bakery in Ponsonby that now has sadly closed down.
Whilst chocolate peppermint slice is a regular at most bakeries throughout New Zealand, this particular recipe takes it's origin and inspiration from one particular bakery and my weekly visits on a day I would name 'treat Friday’s' my last year in in New Zealand. I would park nearby to go into work and so this would either be on my walking route into the office or it would be near enough to the route that a detour didn't really feel enough of one to not stop by this bakery.
Each visit would almost always result in purchasing this slice because it was the best one I’ve ever had. In fact, no other peppermint slice or grasshopper bar has every come close. Somehow these geniuses managed to make a light and fluffy filling and that was stacked two inches high. Despite my best attempts at recreating this in my kitchen, this is ninety percent of the way there and this went down like a treat with everyone who tried it.
How to prepare Chocolate Peppermint Slice
- Base dries: Place all the dry base ingredients into a bowl and stir.
- Crumbs: Add the butter and combine until it resembles rough breadcrumbs.
- Pack: Spoon into the tin and pack firmly into the base nice and evenly.
- Bake: Bake that base until it is matte in appearance.
- Sugar filling: Combine the sugar, milk and butter in a bowl and whip until smooth.
- Halve it: Halve the sugar filling into 2 separate bowls.
- Minty: Add the peppermint extract to one bowl and whip until smooth.
- Menthe: Add the creme de menthe to the other half adding lovely pale green to this filling mix.
- Even layers: Spread the peppermint filling on the base nice and evenly and top with the menthe layer nice and evenly.
- Chocolate: Combine the chocolate mixture together.
- Smooooooooooth: Pour the chocolate over the top of the filling and smooth out.
- Set: Refrigerate to set.
- Slice: Slice with a hot and dry knife.
- Serve: Grab one and dig in!
Tips for the best Chocolate Peppermint Slice
Cooling before adding the filling or topping: The filling will either warm somewhat and soak into the warm base or not set completely if either base or topping has not cooled.
Slicing the chocolate with a hot knife: Slicing your bars with a hot knife will help give you consistent slices without cracking the chocolate topping.
More chocolate and peppermint combos you'll enjoy
Australian Mint Slice
Chocolate Mint Popsicles
Chocolate Mint Thumbprint Cookies
Chocolate Peppermint Slice
Recipe by Roamingtaste
Makes 20 bars
Ingredients:
Base
50 grams / ½ cup cocoa powder
120 grams / 1 cup plain flour
50 grams / ½ cup desiccated coconut
50 grams / ¼ cup superfine/caster sugar
Pinch of salt
100 grams / 3.5 ounces butter, softened
Peppermint filling
520 grams / 4 ½ cups confectioner's/icing sugar
80 milliliters / ⅓ cup milk
30 grams / 2 tablespoons butter, softened
2 tablespoons peppermint essence
2 ½ tablespoons creme de menthe
Chocolate topping
70 grams / 2.5 ounces 70% chocolate, melted
1 tablespoon coconut oil
Directions:
Prepare a baking tin with greaseproof paper and preheat the oven to 180ºC/350F.
Sift the cocoa powder and flour into a bowl, add the coconut, salt and sugar and stir together.
Add the softened butter and combine with a fork until the mixture holds together and resembles breadcrumbs.
Spoon into the prepared baking tin and press firmly into the tin evenly.
Place in the oven and bake for 12 minutes or until the base has become matte in appearance. Remove and set aside to cool fully.
For the filling, combine the sugar, milk and butter in a bowl until smooth.
Halve the mixture between 2 bowls, add the peppermint essence to one half and combine until the mixture is smooth and well combined.
With the remaining filling, add the creme de menthe and combine until smooth and pale green in color.
Spread the white peppermint mixture evenly and smoothly over the top of the base, followed by the pale green creme de menthe mixture evenly on top. Set aside.
Meanwhile, stir the melted chocolate and coconut oil together until smooth. Set aside to cool to room temperature.
Pour the chocolate over the peppermint filling and smooth out with an offset spatula. Tap base of your tin to smooth the mixture out and remove any marks.
Place in the fridge to set for minimum 2 hours.
Remove and slice evenly with a hot knife.
Serve.
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Chocolate Peppermint Slice
- Prep Time: 30 minutes
- Cook Time: 12 mintes
- Total Time: 2 hours 45 minutes
- Yield: Makes 20 bars
- Category: Bars and Slices
Description
This classic and much beloved Kiwi classic has a perfect cocoa biscuit base, a layered filling that does not skimp and a chocolate topping that finishes off this slice to make it taste better than most you'd find in a New Zealand bakery.
Ingredients
Base
50 grams / ½ cup cocoa powder
120 grams / 1 cup plain flour
50 grams / ½ cup desiccated coconut
50 grams / ¼ cup superfine/caster sugar
Pinch of salt
100 grams / 3.5 ounces butter, softened
Peppermint filling
520 grams / 4 ½ cups confectioner's/icing sugar
80 milliliters / ⅓ cup milk
30 grams / 2 tablespoons butter, softened
2 tablespoons peppermint essence
2 ½ tablespoons creme de menthe
Chocolate topping
70 grams / 2.5 ounces 70% chocolate, melted
1 tablespoon coconut oil
Instructions
- Prepare a baking tin with greaseproof paper and preheat the oven to 180ºC/350F.
- Sift the cocoa powder and flour into a bowl, add the coconut, salt and sugar and stir together.
- Add the softened butter and combine with a fork until the mixture holds together and resembles breadcrumbs.
- Spoon into the prepared baking tin and press firmly into the tin evenly.
- Place in the oven and bake for 12 minutes or until the base has become matte in appearance. Remove and set aside to cool fully.
- For the filling, combine the sugar, milk and butter in a bowl until smooth.
- Halve the mixture between 2 bowls, add the peppermint essence to one half and combine until the mixture is smooth and well combined.
- With the remaining filling, add the creme de menthe and combine until smooth and pale green in color.
- Spread the white peppermint mixture evenly and smoothly over the top of the base, followed by the pale green creme de menthe mixture evenly on top. Set aside.
- Meanwhile, stir the melted chocolate and coconut oil together until smooth. Set aside to cool to room temperature.
- Pour the chocolate over the peppermint filling and smooth out with an offset spatula. Tap base of your tin to smooth the mixture out and remove any marks.
- Place in the fridge to set for minimum 2 hours.
- Remove and slice evenly with a hot knife.
- Serve.
Notes
Cooling before adding the filling or topping: The filling will either warm somewhat and soak into the warm base or not set completely if either base or topping has not cooled.
Slicing the chocolate with a hot knife: Slicing your bars with a hot knife will help give you consistent slices without cracking the chocolate topping.
Recipe by Roamingtaste
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