Chocolate Peppermint Slice (Thermomix Method Included)

Chocolate Peppermint Slice

OK, get ready… this slice is to die for… Well that is what everyone says, you see… I don’t like chocolate and peppermint together, that’s right, no after dinner mints or mint slice biscuits for me! Why you ask would I ever make a slice that I don’t eat? Well dear reader, I am on a training schedule and eating programme that does not have any room for sweet slices, so over the next couple of weeks you will be getting slices that everyone else likes but ME!

I can only tell you hearsay and speculation about how delicious this slice is, but if it is any indication, this is one of my best, (apart from the BEST Chocolate Caramel Slice of course). Don’t get me wrong… I don’t mind peppermint and I like chocolate, just not together… YUCK! So while I have tasted all the individual sections of this slice I have never eaten them together.

I started making this slice at Abbotsleigh Girls School when I was the housemistress of the Year 12’s. They always seemed to be eating Arnotts Mint Slice biscuits and Tim Tam’s, so I thought, I’m sure there is some sort of mint slice recipe I remember my nana making. So here it is and it taste exactly like an Arnotts Mint Slice biscuit, except the base is more cake than biscuit. The girls went crazy for it because apparently it was THE BEST!!! This recipe is based on a woman’s weekly recipe, but over the years I have changed it and made it my own, as we all do with our favourite recipes, tweaking them until they are just right!

Chocolate Peppermint Slice

Remember, this recipe is for my very large slice tin, that makes about 50 pieces, so halve the recipe if you have a smaller tin! Yes you can freeze it, but the chocolate always goes a bit funny, but still taste fine.

Ingredients – Base

1 1/2 Cups Self Raising Flour (220g)

4 Tablespoons of Cocoa (40g)

1/2 Teaspoon of Bicarbonate of Soda

2/3 Cup Castor Sugar (150g)

60g Butter (softened)

2 Eggs

160ml (g) Water

Ingredients – Filling

5 Cups Icing Sugar

2 Tablespoons of Oil (any tasteless oil is fine I used tasteless Coconut Oil)

120ml (g) Milk

2 – 4 Capfuls of Peppermint Essence (I used 2, put if you would like it more pepperminty then choose a bit more)

Ingredients – Top

400g Dark Chocolate

200g Unsalted Butter

Method – Base

1. Preheat over to 180ºC and place baking paper in a LARGE 25cm by 35cm slice tin.

2. Sift flour, cocoa and bicarb together in a mixing bowl, add sugar, softened butter and water and beat until well combined (about 3 minutes with and electric mixer).

3. Add egg and continue to beat for another minute.

4. Pour mixture into prepared slice tin and bake for 20 minutes.

5. Remove from oven and leave in the tin to cool a little.

6. Gently spread peppermint filling over the warm cake and leave to completely cool (if you are in a hurry, you can put the whole tin in the fridge.

7. When cake and filling are completed cold pour over melted chocolate mixture and allow to set at room temperature before putting in the fridge.

8. Carefully cut the slice or it will get cracks in it (I find it easier to use a hot knife), serve and eat. I normally keep it in the fridge as it tastes better cold (or so they say).

Chocolate Peppermint Slice

Method – Peppermint Filling

1. Combine sifted icing sugar, and oil in a bowl and gradually stir in the milk, to make a spreadable paste. If you have a bit of difficulty making it into a paste, pop it in the microwave for 20 seconds or stir over a bowl of warm water to get it all combined.

Method – Chocolate Top

1. Melt chocolate and butter over a bowl of hot water until well combined.

THERMOMIX METHOD

Thermomix

This recipe was made in the TM31 and can be made in the TM5 on manual.

Method – Base

1. Preheat over to 180ºC and place baking paper in a LARGE 25cm by 35cm slice tin.

2. Place BUTTERFLY into the mixing bowl and secure. Place all ingredients except eggs into the mixing bowl and mix 20 seconds/speed 3.

3. Scrape down the bowl, add eggs and mix 60 seconds/speed 3 Scrape down bowl and mix another 10 seconds/speed 3.

4. Pour mixture into prepared slice tin and bake for 20 minutes.

5. Remove from oven and leave in the tin to cool a little.

6. Gently spread peppermint filling over the warm cake and leave to completely cool (if you are in a hurry, you can put the whole tin in the fridge.

7. When cake and filling are completed cold pour over melted chocolate mixture and allow to set at room temperature before putting in the fridge.

8. Carefully cut the slice or it will get crakes in it (I find it easier to use a hot knife), serve and eat. I normally keep it in the fridge as it tastes better cold (or so they say).

Method – Peppermint Filling

1. In a clean bowl, place all peppermint filling ingredients and mix 20 seconds/speed 5, scrape down the sides of the bowl and repeat.

Chocolate Peppermint Slice

Method – Chocolate Top

1. Place butter and chocolate that has been broken into small pieces (that way you can always pinch one or two, no one is going to know) into the mixing bowl and melt 5 minutes/50º/speed 1. Check to see if everything is melted… if not, pop it on for another 2 minutes/50º/speed 1. The reason why you have to check is that all chocolate melts differently and it also depends on how small you break up the chocolate.

Chocolate Peppermint Slice

See how the chocolate gets cracks in it… that is me not being careful with the knife.

 

 

I hope you enjoy this recipe as much as the girls from Abbotsleigh. Do you have a food combination that you just can’t eat? What about a favourite store bough biscuit that you wish you could make?

Thanks so much for reading make you let me know what you think.

 

Enjoy Irresponsibly!

 

Liz xx

 

If you like this recipe may be you would like these?

Kaz’s Passion fruit Slice (Thermomix Method Included)

Passionfruit Slice

Chocolate Slice (Thermomix Method Included)

Chocolate slice

 No Bake Hedgehog Slice (Thermomix Method Included)

Hedgehog Slice

The Best Chocolate Caramel Slice Ever (Thermomix Method Included)

Chocolate Caramel Slice

 

Elizabeth Connolly on EmailElizabeth Connolly on FacebookElizabeth Connolly on Instagram
Elizabeth Connolly
I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
P.S Don't forget to subscribe to receive your 3 free e-Books.

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18 Comments

  1. Lucy

    My daughter requested this for her birthday cake and was having a roller skating party so I made it into a skate-shaped slice!
    Can’t post a pic here but it was so good and enjoyed by all. Thanks for the recipe.

    Reply
    • Elizabeth Connolly

      Oh Lucy…. thank you so much for sharing with me… that is really great!… I’m so glad it worked and then you would have been able to eat all the cuttings… Win, Win! Liz xx

      Reply
  2. Helena

    Hi. What size is your slice tin, and what size would you recommend if I halve the recipe? Thanks ?

    Reply
    • Elizabeth Connolly

      Slice tin is 35cm X 25cm as the recipe says 🙂 I have never halved it so I’m not sure 🙂
      Liz xx

      Reply
  3. susanmcb

    So excited by this – the filling is cooling in the fridge now. Do u think I could freeze portions?

    Reply
    • Elizabeth Connolly

      I’m sure you should be able to freeze it no problems… sorry for the delay i’ve been away 🙂
      Liz xx

      Reply
      • Susan

        Thankyou! I will give it a go.
        And PS it’s YUMMMM!

        Reply
  4. Shayne

    Hi Mother Hubbard. Wanted to let you know that I have been making your caramel slice for some time now, and I absolutely agree that it’s the best. Excited to see your peppermint slice recipe today since I have a little girl who doesn’t eat caramel but loves mint. The rest of is will stick with the caramel slice, but she is looking forward to her own personal mint slice! Thanks. xx

    Reply
    • Elizabeth Connolly

      Thnanks so much Shayne for dropping in and saying HI! It is always great when one of my followers lets me know about a recipe! You should have a bit of a search and look at the other slices as I have many… I think your little girl may like the jelly slice too… its a bit of a favourite of mine 🙂 Liz xx

      Reply
  5. Jo Carson

    I’m having a bake up for a friend who’s looking after her grandies. One is gluten intolerant, so I’m going to try this with GF flour.

    Reply
    • Elizabeth Connolly

      Hi Jo… that shouldn’t be a problem, the base might just be a bit heavier… Also make sure you get a gluten free chocolate as many chocolates these days contain gluten! Thanks for stopping by! Liz xx

      Reply
  6. Anna @ shenANNAgans

    This slice would go a treat with my arvo cuppa. Any left overs? LOL! Strange food combination that I just can’t eat…. Not big on watermelon with balsamic, eggs with maple syrup, mushy banana on bread. My favourite store bought biscuits, Kingstons… Gah… I wish I could make those bad boys.
    Hope you are well lovely lady. 🙂

    Reply
    • Elizabeth Connolly

      There are a few left over slices, but I gave them to my neighbours as I don’t eat them 🙂 I love Kingstons… I think I will buy a packet and give a recipe a go 🙂 Thanks for the suggestion! Yes I’m really well Thanks, Liz xx

      Reply
  7. Caroline Berner

    My daughter is currently boarding at Abbotsleigh so I cannot wait to make her this (HUGE choc slice fan) and tell her off its origins!

    Reply
    • Elizabeth Connolly

      Hi Caroline… that is so lovely 🙂 I looked after there year 12 girls for six year and I loved it! A Very Challenging job, but so rewarding! Thank you for dropping by and saying hello 🙂 Liz xx

      Reply
  8. Rachel (Rachel's Kitchen NZ)

    Our mother used to make something very similar to this – except hers had a layer of marshmallow in the middle – we loved and called it “Rubber” – something to do with the marshmallow, I think:)

    Reply
    • Elizabeth Connolly

      Yum I think I would like your mum’s version with the Marshmallow rather than the peppermint! Liz xx 🙂

      Reply

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