No Bake Christmas Peppermint Slice Bites
Servings: 36
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.
