Chelsea’s peppermint slice (with fresh mint)
This isn’t your average boring old bakery-style peppermint slice — this bad boy has a whole bag of fresh mint in it. A rich, soft chocolatey base, fresh vibrant mint filling and dark chocolate icing. Amazing. And near impossible to resist when it’s sitting tantalisingly in your fridge. This is one of my favourite recipes out of my cookbook, Everyday Delicious.
Ingredients
Base
225g butter, at room temperature, cubed
1/2 cup brown sugar
1/4 cup caster sugar
1 large free-range egg
1 cup plain flour (gluten-free flour would work here)
1/3 cup dark cocoa
1⁄2 cup fine desiccated coconut (optional)
Fresh mint cream filling
3 1⁄2 cups icing sugar
50g butter, at room temperature
1/3 cup liquid cream
2 tsp pure peppermint essence
1 bunch fresh mint leaves, finely chopped
Chocolate topping
100g good-quality dark eating chocolate (at least 50% cocoa)
1/3 cup liquid cream
1 cup icing sugar
Method
Preheat the oven to 190°C. Grease a slice tin.
To make the base, cream the butter and sugars together, then beat in the egg until well incorporated. Sift in the flour and cocoa and add the coconut, if using, and mix until combined — the mixture is like a sticky cookie dough. Plop it into the tin and spread out in an even layer with a moistened spatula (or smooth it out under sheet of cling film to keep your hands clean).
Bake in the centre of the oven for 15 minutes. Remove from the oven and cool in the tin.
To make the mint cream, use an electric beater or cake mixer (or elbow grease and a wooden spoon) to beat the icing sugar with the butter and cream until very pale and fluffy — about 5-8 minutes. Add the peppermint essence and fresh mint, and beat to combine. Spread over the cooled base and smooth out with a warm knife.
To make the topping, break up the chocolate and melt with the cream in a heatproof bowl over a pan of gently simmering water (make sure the bowl doesn’t touch the water). Sift in the icing sugar and whisk. Cool slightly, then spread over the peppermint filling. Cover with cling film and set in the fridge for at least 1 hour. When set, cut into slices with a sharp knife.
Keeps in an airtight container in the fridge for about a week (ha ha ha).
Just scrunched up some mint leaves in my hands this morning and took some delicious breaths ???? then remembered that I had found this recipe and made it a few years ago.. it was Soo maurish or moorish however it’s spelled lol
Thanks Chelsea, one of my adult children doesn’t like change that much… But she’ll come round ( or go to Couplands) more for me ????
Is liquid cream just like normal pourable cream… The red top in NZ?
yes x
Hi Chelsea
I just made this but the chocolate topping didn’t work for me. Despite following the recipe carefully it came out too thick and wouldn’t spread over the mint filling. Do you know what I might have done wrong? Would adding more cream making it smoother? Thanks so much!
it may have split x
You are AMAZING Chelsea!!
me and my friend are your BIGGEST fans!
How do you come up with such glorious things?
Thanks <3
what size pan are you using for this? I cannot find it any place
Hello, this looks amazing and I’d like to make it but have a couple of questions to make measurements etc UK friendly. Can you tell me what the cup measurements are in grams or ounces please?
Also, is liquid cream single or double cream?
Many thanks
How many slices does this make?
I made this for a school fair. But doubled the recipe so we had some. This is amazing. I love it.
made this today! couldnt stop ‘taste testing’ it :D . pregnancy hormones made me crave minty things, and this was the cherry on top! so yummy!! everything goes so well together and compliment each other. (( used the book recipe ))
Could this slice be frozen?
Yes!
Hi Chelsea, just wondering if you think this would freeze well?
Yes for up to 3 months :)
Hi, could I freeze this?
I made this last weekend for a dinner party – amazing! Perfect end to a lovely meal – fresh and chocolatey, used Lindt dark chocolate and am pleased I did. Easy and looks impressive!
Yummo just devoured a slice given by a friend. Can’t wait to make it myself.
This looks delicious. Would rice flour work as a gluten free alternative?
Hi, could evaporated milk work instead of the cream if that’s all you have in the cupboard?
I made this for my colleagues at school to ‘test’ it. Got the thumbs up by everyone who tried it.
So I made it for my Mum’s 90th birthday afternoon tea. Super praise from everyone including those who were bakers for many, many years.
This looks delicious, I’m going to make it for a morning tea at work. Just wondering how much mint is in a bunch? Is is a handful of leaves? Thanks
Yep just a handful.
Yum thank you so much!! I used DoTERRA peppermint oil and it was incredible. Thank you for sharing
Iam doing it for a school assignment
Amazing
Yum, this slice is amazing.
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My workmates love this slice… so easy and tasty! Thanks Chelsea x
Hi there,
It would be really good if you had specified what size slice pan suited this recipe, choosing one too big or two small would affect the consistency of the base, since it is being baked. I attempted to Google ‘standard size slice pan’, but came up with nothing of use, so will now be having to wing it, I guess.
Thank you.
Happen to chance upon your site. It looks simply awesome! Can’t wait to try it :)
Hi i just made your muesli slice and all the ingredients are in one bag, how are you suppose to chop up and bake them when its all in one bag, so I just put it into a dish and put the wet ingredients in a pot and mixed it all together hope it works, Ruby
Hi I live in the UK I would love to make this recipe could you tell me what is liquid cream? Would it be single or double cream?
Kind Regards
Kiri-dawn
I made this using bakels gluten free flour it was amazing! GF husband was well pleased
I bookmarked this weeks ago and just got around to making it today, OMG so good. The mint gives it such a fresh flavour compared to using essence alone.
How much mint is a bunch? I grow my own.
Supposing it isn’t eaten within a couple of days, will the fresh cream in it actually last a week?
Love this one, make it all the time. Got your new book for Christmas (Yah!) and the peppermint slice recipe is different in the book to online, the base has less butter & sugar in the book. Why the difference and which is better? Guess I’ll try the version from the book out and I’ll soon know. Thanks.
I wont be making this again for a while… I just can’t stoop eating it… This is a seriously great recipe.. Thanks Chelsea.. keep em coming :)
I made this slice today but omitted the fresh mint and tinted the peppermint cream a pale green colour. The finished product is absolutely delicious, easy to make and looks stunning.The 3 layers flavours and texture compliment each other and it will be a favourite slice of mine from now on. Thanks Chelsea.
Thanks!
Hi- would this freeze well?
Hi Chelsea,
Big hit in this house! Was wondering if you could replace some of the icing sugar with something less sweet and still retain the texture of the icing? I though maybe corn starch?
Hi Chelsea, was wondering if you could suggest a replacement for some of the icing sugar to reduce sweetness without changing consistency of icing? Corn starch perhaps?
I tried this at The Wooden Spoon Café (they had made a few of your recipes). Delicious and refreshing on the palette. Love mint!
Made this last night, made is Gluten Free so my 12 yr old daughter could try it. It is yummy. Thanks Chelsea.
Thanks Chelsea! for this recipe the peppermint slice is absolutely delicious.
It was delicious. Really easy to make, great tasty and rich flavour.
Hey Chelsea, would this freeze ok?
also what size tine? :)
To make this a Christmas themed treat, you could smash up some red & white candy canes and sprinkle on top of the chocolate to add some crush and festive decoration. Would only add to the minty-ness!
Great idea Andy! I’m making some tonight to take away on the weekend, it’s my fave. Might just do that too.
Thanks for sharing your recipe. I look forward to trying it out over the weekend.
Yay. I use for the mint in my garden. Definitely top of the list for my next baking day.