Best Peppermint Slice Recipes

Raw Peppermint Slice image

Provided by Donna Hay

Yield Makes 20

Number Of Ingredients 9

10 soft fresh dates (200g), pitted
3/4 cup (120g) almonds
1/3 cup (20g) desiccated coconut
2 cups (160g) desiccated coconut
2 tablespoons rice malt syrup
2/3 cup (160ml) coconut cream
2 teaspoons peppermint extract
100g raw organic 70% dark chocolate (see note)
2 teaspoons vegetable oil

Steps:

To make the coconut base, line a 20cm (8-inch) square slice tin with non-stick baking (parchment) paper. Place the dates, almonds and coconut in a food processor and process for 1-2 minutes or until the mixture just comes together. Press into the base of the tin, using the back of a spoon, and refrigerate for 20 minutes.
Place the coconut, rice malt syrup, coconut cream and peppermint in a food processor and process for 3-4 minutes, scraping down the sides of the bowl, until smooth. Spread the peppermint mixture evenly over the base. Refrigerate for 40 minutes or until set.
Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted. Remove from the heat, add the oil and mix to combine. Spread the chocolate over the peppermint layer and smooth the top. Refrigerate for 1 hour or until set.
Remove the slice from the tin and, using a hot knife, cut it into bars. Refrigerate until ready to serve.
Keep this slice refrigerated in an airtight container for up to 2 weeks.

Chocolate Peppermint Slice image

Provided by Chickee

Categories Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 12

2/3 cup self raising flour
1/4 cup cocoa
1/2 cup desiccated coconut
1/4 cup sugar
140 g unsalted butter, melted
1 egg, lightly beaten
1 1/2 cups icing sugar, sifted
30 g Copha, melted (white vegetable shortening)
2 tablespoons milk
1/2 teaspoon peppermint extract
185 g dark chocolate, chopped
30 g Copha

Steps:

Preheat the oven to 180C (350F). Lihtly grease a shallow tin 18 x 28cm (7 x 11 inches) and line with baking paper, leaving the paper hanging over two sides (to make it easier to remove later).
Sift the flour and the cocoa into a bowl. Stir in the coconut and sugar, then add the butter and egg and mix well.
Press the mix firmly into the tin, bake for 15 minutes, then press down with the back of a spoon and leave to cool.
For the peppermint filling, sift the icing sugar into a bowl. Stir in the copha, milk and essence. Spread over base and refrigerate for 5-10 minutes until firm.
For the chocolate topping, put the chocolate and copha in a heatproof bowl. Melt over simmering water (making sure water does not touch the bowl). Spread mixture evenly over the filling, refrigerate for 20 minutes or until firm.
Carefully lift the slice from the tin, using paper as handles. Cut into pieces with a warm knife to give clean edges. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 167.9, Fat 12.1, SaturatedFat 8.3, Cholesterol 20.5, Sodium 11.4, Carbohydrate 16, Fiber 1.7, Sugar 10.2, Protein 1.9

Peppermint Slice image

Provided by rachy92

Time 30m

Yield Makes 12 slices

Number Of Ingredients 0

Steps:

Microwave condensed milk, sugar, cocoa, and butter on high for 4mins. Stir in biscuits and vanilla essence. Press in to tin and leave to cool in the fridge.
Mix icing sugar, butter, milk and peppermint essence in to paste. Spread over biscuit base.
Melt chocolate in microwave or in a pot over boiling water. Spread over peppermint icing. Leave to set.