Chocolate Peppermint Slice Recipe Revival
"The old favourite and my new take"
This Chocolate Peppermint Slice is truly an old favourite that deserves never to be forgotten. So I am doing my own little bit to help revive it back into everyone's kitchen.
I will of course show you how to make the orignal chocolate mint bars that we are all familiar with but as you can see from the photographs I am hoping to inspire you to also make it in bite sized pieces that can be decorated to suit any occasion.
Firstly I do need to mention that chocolate peppermint slice and chocolate peppermint bars are the same it just depends which part of the world you live in - some of us call them a slice others a bar.
Please read through my easy chocolate peppermint slice recipe first before starting.
If you have any questions concerning imperial/metric conversions you will find the answers on my Baking Conversions page.
If you have any questions concerning baking terms used you will find the answers on my Baking Glossary page.
Chocolate Peppermint Slice Recipe
Makes one 20cm (8") square cake pan.
Biscuit Base Ingredients
1 cup plain flour
2 teaspoon baking powder
2/3 cup brown sugar, firmly packed
2/3 cup desiccated coconut
80g butter, melted
Peppermint Filling Ingredients
150g white fondant ready to roll icing, chopped
75g copha, solid white vegetable shortening, chopped
2 ¼ cups icing sugar, sifted
3 tablespoons milk
2 teaspoons peppermint essence
green food colouring if desired
Chocolate Topping Ingredients
200g dark chocolate, chopped
30g canola oil
Preheat the oven to 180C.
- Grease and line a 20 cm (8”) square cake pan with non-stick baking paper.
- In a bowl mix together the dry ingredients for the biscuit base. Make sure there are no brown sugar lumps. Mix through the melted butter. Press into the base of the prepared cake pan. Use the back of your hand to make it even and level. Bake at 180oC for 15 – 18 minutes. The base will have risen and be just starting to colour. Remove and leave to cool.
- While the base is baking add the filling ingredients to a medium sized microwave safe bowl. Microwave on high for 30secs. Remove and stir. Microwave again for a further 30 seconds. Mix until smooth. You can colour the filling green if desired but do not make it too bright. Pour over the still warm base. Leave to set.
- Add the chocolate topping ingredients to a medium sized microwave safe bowl and microwave on high for 45 seconds. Stir until smooth. You may need to microwave again for a further 20 seconds. For more information on How to Melt Chocolate click here. Pour over the peppermint filling. Spread to the edges. Tap the slice gently on the bench to level the chocolate. Leave to set.
- Cut the chocolate peppermint bars into as many portions as you like. Sometimes it is easier to slice if you set in the refrigerator first. To make a clean cut through the chocolate, warm your knife first and clean between each cut.
- This chocolate slice recipe will keep for a week if stored in an air-tight container in cool conditions.
Peppermint Slice Make-over
Well that was the recipe for the old fashion but still delicious way of making chocolate mint bars. Take a look at these photographs for a fresh and new way to present your chocolate peppermint slice.
To make 24 individual bite sized portions you will need 1/2 the base recipe but still the full filling recipe. Only use a silicon mini muffin cake pan, this will enable you to push them straight out of the silicon mould without damaging them.
Use no more than a teaspoon of the base and push it down firmly. Bake for 8 minutes. When you add the filling remember to leave enough space for the chocolate topping. Refrigerate these to set before bushing out of the silicon mould.
I have used white chocolate and coloured it green for some of these peppermint bites others I have just drizzled the dark chocolate across the top. The fun part is decorating the tops. The combinations are endless.
Flowers make the perfect kitchen tea, afternoon tea, bridal shower, girly birthday treat. You can colour the white chocolate to match your colour scheme or use flowers that match a bridal bouquet. Add the decorations before the chocolate sets. Why not pipe a 21 or a 50 on top to mark a special occasion.
Even just simply placing little eggs on top makes these chocolate peppermint slice bites perfect for easter gatherings.
Ever since I put this page up I have had so many people telling me what a great idea this was especially for weddings. The first time I made them was for my sisters baby shower and every time since they never fail to impress.
You can also use a small heart shaped silicon mould like the one I used for my chocolate valentine truffles.
More Chocolate Slice Recipes
I hope I have your imaginations running on how you can take this idea and make it yours. I have also applied this to my chocolate caramel slice recipe. As you can see silicon moulds can be used in many different ways.
These generous sized chocolate caramel bites are irresistable and will satisfy just about everyones cravings.
I have more delicious chocolate slice recipes for you to try and like all my recipes I try to include simple variations.
Just like these chocolate chip bars, they are just a variation on my easy chocolate chip cookies recipe.
Click here to enjoy.
Baby Shower Ideas
I have decorated these chocolate peppermint bites as part of a baby shower celebration.
To learn how to make these cute little fondant nappies and for baby shower cupcake ideas click here.
- For more chocolate bar and slice variations click on the links below:
- Chocolate Recipes