Indulge in the delightful layers of this no-bake peppermint slice, a festive treat that combines rich chocolate, refreshing peppermint, and a satisfying coconut crunch. Its easy preparation and bold flavors make it a favorite for holiday celebrations or whenever you crave a nostalgic New Zealand classic.
Experience the perfect balance of textures with a cocoa-infused coconut base, a smooth, minty icing, and a glossy chocolate topping that will impress both your taste buds and your guests.
- No baking required, saving you time and heat in the kitchen.
- The combination of cocoa, coconut, and peppermint creates a festive flavor profile.
- Simple layering technique ensures a stunning presentation every time.
- Perfectly portioned as bite-sized slices for easy sharing and snacking.
Ingredients
- Graham Crackers or Digestive Biscuits: Crushed finely, these provide a crunchy and slightly sweet base for the slice.
- Granulated Sugar: Adds subtle sweetness and helps bind the crust ingredients together.
- Dutch Process Cocoa Powder: Imparts rich chocolate flavor with a smooth, mellow finish to the base.
- Kosher Salt: Enhances the flavors by balancing sweetness throughout the crust.
- Unsweetened Desiccated Coconut: Adds chewy texture and tropical notes that complement the chocolate.
- Unsalted Butter: Melted and cooled, it binds the crust ingredients into a compact base.
- Confectioner’s Sugar: Provides a silky texture and sweetness to create a smooth peppermint filling.
- Butter (Room Temperature): Plays a key role in the creamy, stable consistency of the peppermint layer.
- Boiling Water: Used to dissolve and activate the confectioner’s sugar, creating a paste-like peppermint filling.
- Peppermint Extract: Gives a refreshing mint flavor central to this classic slice.
- Vanilla Bean Paste: Adds subtle warmth and depth to balance the peppermint.
- Pinch of Salt: Enhances the overall flavor complexity in the filling.
- 70% Cacao Dark Chocolate: Melts smoothly into a rich, glossy layer topping the slice.
- Neutral Oil (Vegetable or Canola): Mixed with chocolate to create a shiny, silky finish.
Instructions
- Prepare the Chocolate Graham Base
-
Grease and line a 9” square pan with parchment paper slings for easy removal. Process the graham crackers, sugar, cocoa powder, and salt until fine crumbs form. Stir in the desiccated coconut before adding melted butter, mixing to a wet sand texture. Press firmly into your pan using a flat-bottomed object and chill for 20 minutes to set firmly.
- Make the Peppermint Filling
-
In a bowl, combine confectioner’s sugar, room temperature butter, peppermint extract, and vanilla bean paste. Add boiling water gradually and mix until a thick but spreadable paste forms. Adjust consistency with extra water if necessary. Spread evenly over the chilled base, tapping the pan gently to level. Refrigerate for at least 30 minutes to set the filling.
- Create the Chocolate Topping
-
Melt the chopped dark chocolate and neutral oil gently over simmering water or in short microwave bursts, stirring until smooth. Pour the melted mixture over the peppermint layer, tilting the pan to spread evenly. Tap the pan on the counter to remove air bubbles and smooth the surface. Chill again for at least one hour until the chocolate is fully set and firm.
- Slice and Store
-
Use the parchment paper slings to lift the layered slice from the pan. Cut into 24 evenly sized slices with a sharp knife, wiping the blade clean between cuts for neat edges. Store in an airtight container in the fridge for freshness.
- Ensure the butter for the peppermint filling is softened but not melted for best texture.
- Chilling times are critical for firm layers that slice cleanly without crumbling.
- Adjust peppermint extract carefully to avoid overpowering the chocolate and coconut flavors.
Storage Tips
Keep the peppermint slices in an airtight container in the refrigerator for up to one week. For longer storage, freeze the slices in layers separated by parchment paper, thawing overnight in the fridge before serving.
Serving Suggestions
Serve chilled as a festive dessert or snack, paired with a hot cup of tea or coffee to balance the rich chocolate and mint. These slices also make great homemade gifts when wrapped in decorative boxes or cellophane.
- Use parchment paper slings to easily lift the slice out without breaking the layers.
- Pulse the graham crackers finely but avoid turning them to powder for texture contrast.
- Microwave the chocolate topping slowly in short intervals, stirring frequently to prevent overheating and graininess.
FAQs
- Can I use regular cocoa powder instead of Dutch process?
-
Yes, but Dutch process cocoa provides a smoother, less acidic flavor that complements the peppermint better.
- Is this slice suitable for vegan diets?
-
Not as is, but you can substitute butter with vegan margarine and use dairy-free chocolate to make it vegan-friendly.
- Can I use fresh peppermint instead of extract?
-
Fresh peppermint may not provide the intense flavor needed; peppermint extract ensures a consistent and vibrant mint taste.
- How long does it take for the slice to set properly?
-
Each chilling stage requires at least 30 minutes, with the final chocolate layer needing about one hour to fully set.
- What can I substitute for graham crackers?
-
Digestive biscuits or similar plain cookies are great alternatives that maintain texture and flavor balance.
No-Bake Peppermint Slice
Equipment
- 1 9-inch square baking pan Greased and lined with parchment paper sling
- 1 food processor For crushing graham crackers
- 1 medium bowl For mixing crust and filling
- 1 heatproof bowl For melting chocolate topping
- 1 rubber spatula For mixing and spreading
Ingredients
- 1 14.4 ounce box graham crackers or digestive biscuits
- 3.5 tablespoons granulated sugar
- 3 tablespoons Dutch-processed cocoa powder
- ½ teaspoon kosher salt
- 1 cup unsweetened desiccated coconut
- 1 1/8 sticks unsalted butter melted and cooled
- 4 1/2 cups confectioner’s sugar sifted
- 2 tablespoons unsalted butter at room temperature
- 3 tablespoons boiling water plus 1-2 teaspoons as needed
- 1 ⅓ teaspoons peppermint extract
- ½ teaspoon vanilla bean paste
- Pinch of salt
- 9 ounces 70% cacao dark chocolate chopped
- 3 tablespoons neutral oil vegetable or canola
Instructions
- Grease and line a 9-inch square baking pan with parchment paper, creating a sling for easy removal.
- In a food processor, pulse graham crackers, sugar, cocoa, and salt until fine crumbs form.
- Transfer crumbs to a bowl, add coconut and melted butter, then mix until the texture resembles wet sand.
- Press the crust mixture evenly into the prepared pan, then freeze for 20 minutes to set.
- In a medium bowl, combine confectioner’s sugar, butter, peppermint extract, vanilla bean paste, and salt.
- Add boiling water gradually, mixing until the filling is a thick, smooth paste, adjusting water as needed.
- Remove crust from freezer, spread peppermint filling evenly over it, then chill for 30 minutes until set.
- Melt dark chocolate and neutral oil together over simmering water or in short microwave bursts until smooth.
- Pour chocolate topping over the set peppermint layer, tilt pan to coat evenly, and tap to remove bubbles.
- Chill in the refrigerator for at least one hour until completely firm.
- Use parchment sling to lift slice out of pan and cut into 24 pieces, wiping knife between cuts.
- Store peppermint slices in an airtight container.
Notes
- Use parchment paper sling for easy removal and neat slices.
- Adjust water in the filling for desired thickness.
- Keep slices refrigerated for best texture and freshness.
- Wipe knife clean between cuts for neat pieces.
