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No-Bake Peppermint Slice

No-Bake Peppermint Slice

This no-bake peppermint slice features a chocolate coconut graham crust, layered with a minty icing and topped with smooth dark chocolate, making it a festive and easy-to-make sweet treat.
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Prep Time 30 minutes
Total Time 30 minutes
Course Dessert, no bake
Cuisine new zealand
Servings 24 people
Calories 210 kcal

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.