** Hi! Just so you know, this post may contain affiliate links. This means if you click the link & then make a purchase, I make a tiny commission. It doesn’t cost you a penny more, but it helps to fund this blog, letting me continue sharing my recipes with you all for free <3 **
A quick and easy peppermint slice recipe, perfect for Christmas baking with the kids! They also make a lovely home made treat for loved ones at Christmas!
Peppermint Slice
A lot of you may remember mint slices from your school years. I only experienced it for the first time this summer on our Honeymoon in Scotland, whereas for my husband, it was the ultimate bite of nostalgia.
For those of you who are unfamiliar with mint slices, they have a sweet, buttery biscuit base, a peppermint fiondant layer and a smooth chocolate top.
Baking with kids
These Christmas peppermint bites are super easy to make and make the perfect Christmas bakingactivity to do with children as they don’t actually require any baking at all! Little ones also tend to love smashing up the biscuits!
They make a great little homemade gift for family & friends too. Just pop a few in a cute box and tie with a festive ribbon for an extra special gift.
Ingredients & Ingredient Alternatives
- Digestive Biscuits – Use whichever brand you prefer. I personally find the cheap Ms Molly’s from Tesco perfectly fine. If you are in a country that doesn’t sell digestives, Graham crackers would work, or any other plain biscuit.
- Butter – Block butter is what you want. Margerine won’t set as firm. I always use salted butter as it’s just what I always have in but unsalted is absolutely fine too!
- Golden Syrup – If you can’t get hold of golden syrup, a light corn syrup works as well.
- Chocolate – I used milk chocolate as it’s just what we prefer and the more traditional choice. Dark or white would work absolutely fine though!
Base
The base is somewhat similar to a cheesecake base. Crushed biscuits, butter & golden syrup.
I find the best way to get the correct texture is to crush the biscuits into a fine crumb. Almost like biscuit sand! Then mix in your cocoa powder to coat the biscuit. Next pour in the liquid ingredients and mix thoroughly. I find doing all of this in a food processor works best (and is the least effort!) but it’s completely possible without one!
Once you’ve put the mixture into your lined tray, I recommend putting a piece of baking paper on top and pressing the mixture down firmly using something with a flat base. I use this fondant smoothing tool but if you don’t have one, a flat bottom glass works fine. Just press it down firm enough to compact it as much as possible, it will hold together much better when you cut it!
Topping/Decoration
For the minty fondant layer, I sieve the icing sugar first. I use 2 tsp of peppermint extract and some warm water. I add a 1/2 – 1 tbsp water at a time, mixing well after each, until the correct consistency is reached. I like the icing mix to be thick enough to pick up, but loose enough to spread with your hands. This way, once set, it’s far easier to cut as it doesn’t all run out of the sides.
Once I’ve added the icing to the base, I try to leave it for a while to dry out before adding the chocolate on top.
It’s completely optional, but I always add about 2tbsp oil to my chocolate. It makes it a lot easier to cut once set and doesn’t crack as badly as it sets softer.
No Bake Christmas Peppermint Slice Bites
Ingredients
Base
- 400 g Digestive Biscuits
- 100 g Golden Syrup
- 155 g Butter – Melted
- 70 g Cocoa Powder
Mint Layer
- 400 g Icing Sugar
- 2 tsp Peppermint Extract
- 4-5 tbsp Warm Water
- Green Food Colouring – Optional
Topping
- 300 g Milk Chocolate
- 2 tbsp Oil (Neutral flavour; sunflower, vegetable, etc) – Optional, see notes below
- Christmassy Sprinkles
Instructions
- Line a 9 x 9" baking tin
- Break the biscuits up into a fine crumb (in a food processor is quickest)
- Add the cocoa powder, melted butter & golden syrup to the biscuit crumbs and mix thoroughly
- Press the biscuit mixture into the lined baking tin. Level and press down resally well. You want this as compacted as possible. Refrigerate.
- Sift the icing sugar into a large bowl. Add the peppermint extract, food dye and a couple of tbsp warm water. Mix thoroughly.
- Add a small amount of water at a time, mixing thoroughly each time until the icing mixture is a soft paste texture.
- Spread the icing onto the biscuit base. Leave to one side.
- Melt the chocolate. Add the oil and mix thoroughly!
- Pour onto the mint slice, level it out. Add your sprinkles to the top now.
- Refrigerate for 1-2 hours until completely set.
- Remove from the fridge and cut into pieces – I cut 1.5" squares to get 36 bite size pieces.
- Enjoy!
Notes
- I use this 23cm baking tin for this recipe.
- Use block butter in the base, margerine won’t set as firm. Salted or unsalted is fine.
- Leave it out of the fridge to come to room temperature to make it easier to slice.
- Store in the fridge for up to 5-7 days. Eat at room temp.
- White or dark chocolate would also work well for the top.
- A little oil in the chocolate makes it a lot easier to slice without it cracking so much!
- If you’re having trouble spreading the icing, I find it easier to put little blobs all over the base and then press it down gently to cover it.
Find my other recipes here!
I share videos, recipes & more tips and tricks over on my socials. I’d love you to join me!
Facebook Group – This is great if you have questions or issues with anything. I’m growing a community of lovely bakers, it would be great to have you in there!
© Nicole – Phat & Sassy. All images & content are copyright protected. Do not use my images or content without prior permission. If you want to create your own version of this recipe, please write it up in your own words and credit me, or link back to this post.