Chocolate peppermint slice

Recreate a childhood favourite with this divine chocolate and peppermint slice recipe that is wonderful sliced and shared with loved ones over a pot of tea.

  • 25 mins preparation
  • 5 mins cooking
  • Makes 24 Item
  • Print


Chocolate peppermint slice
  • 250 gram chocolate ripple biscuits
  • 150 gram unsalted butter, melted
  • 2 1/4 cup (360g) pure icing sugar
  • 3/4 teaspoon peppermint essence
  • 1 tablespoon vegetable oil
  • 2 tablespoon milk, approximately
  • 200 gram dark eating chocolate, melted
  • 2 teaspoon vegetable oil, extra


Chocolate peppermint slice
  • 1
    Grease a 20cm x 30cm lamington pan.
  • 2
    Process the biscuits until fine. Combine the biscuit crumbs and butter in a medium bowl. Press the mixture evenly into the prepared pan. Cover and refrigerate 30 minutes or until the mixture is firm.
  • 3
    Sift the icing sugar into a medium bowl. Stir in the essence, oil and enough of the milk to make a firm, spreadable paste. Spread the paste evenly over the base. Stand until set.
  • 4
    Spread combined melted chocolate and extra oil evenly over peppermint layer. Refrigerate until firm. Cut into slices with a large, hot knife.


If the chocolate topping is too firm to cut, stand at room temperature for 30 minutes before slicing.

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