No Bake Choc Peppermint Slice Recipes
THE BEST NO BAKE PEPPERMINT SLICE RECIPE
This easy no bake Peppermint Slice takes no time at all to make and is perfect for cake stalls, parties and is a great after dinner mint too! Both regular and Thermomix instructions included.
Provided by Lauren Matheson
Categories Desserts
Time 2h15m
Number Of Ingredients 6
Steps:
- Line a 28 x 18 cm slice tin with baking paper, making sure that you leave plenty hanging over the sides to help your remove the slice once it has set.
- Crush the biscuits either by using a food processor or a rolling pin until they resemble fine crumbs. Transfer to a large bowl.
- Roughly chop ALL of the peppermint crisp bars and add HALF of the chopped pieces to the bowl with the biscuit crumbs. Set the remaining pieces aside for later.
- Break the peppermint chocolate into squares and place it along with the butter (which has been cut into cubes) into a microwave safe bowl and cook for 30 second spurts on a medium high heat until melted.
- Add the melted chocolate mixture and the condensed milk to the bowl with the crushed biscuits and use a large spoon to mix to combine.
- Pour the mixture into the slice tin, and use the back of your metal spoon to press it down into the tray, creating a flat surface.
- Break the white chocolate into squares and place into a microwave safe bowl. Cook for 30 second spurts until melted and then pour over the peppermint slice and top with the remaining peppermint crisp pieces.
- Place the slice into the fridge to set, and after approximately 2 hours, remove and cut into small slices
Nutrition Facts : Calories 229 kcal, Carbohydrate 33 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 7 mg, Sodium 83 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 4 g, ServingSize 1 serving
NO-BAKE CHOC PEPPERMINT SLICE
My friend Stace made this for me one night and it is SO good. It was really good when she first made it and brought it over but it was even better the next day after being stored in the fridge overnight. Cooking time is chilling time. This can be made and stored in an airtight container in the fridge for up to a week (if it lasts that long)
Provided by christie
Categories Candy
Time 10h10m
Yield 15-20 squares
Number Of Ingredients 6
Steps:
- Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending 4cm above the edge of the pan.
- Combine dark chocolate melts, condensed milk, butter and a few drops of peppermint essence in a pan. Stir over a low heat until smooth.
- Remove from heat and stir in the peppermint chocolate.
- Pour into prepared pan and smooth top with a spatula. Refrigerate overnight, or until firm.
- Remove slice from pan and place on a chopping board and cut into small squares.
- Pipe melted white chocolate in a zig-zag pattern over peppermint squares.
- Refridgerate until set (about ten minutes).
Nutrition Facts : Calories 369.8, Fat 25.1, SaturatedFat 15.3, Cholesterol 18.3, Sodium 45.5, Carbohydrate 38.5, Fiber 4.8, Sugar 29.9, Protein 6.3
CHOCOLATE PEPPERMINT SLICE
Make and share this Chocolate Peppermint Slice recipe from Food.com.
Provided by Chickee
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 12
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
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