Peppermint Slice Food

PEPPERMINT SLICE

Steps:

• Pre-heat oven to moderate-hot (180 degrees celsius, fan-forced).
• Grease a slice tin (28 x 18cm) and line with baking paper, leaving extra on each side (to pull the slice from the tin once cooked).
• Mix all ingredients together. Press into slice tin and level out with the back of a spoon.
• Bake for 20 minutes.
• Beat butter until a pale colour.
• Add icing sugar gradually, beating after each addition. Beat until fluffy.
• Add peppermint essence and green colouring and beat again.
• Once base is completely cooled, spread peppermint filling evenly over the base.
• Melt chocolate by placing in microwave and heating with 20 second bursts (stirring between each burst).
• Pour melted chocolate over cream filling, tilting tin from corner to corner to spread chocolate completely over the peppermint filling.
• Place in fridge for 15-30 minutes. Ideally, the chocolate shouldn't be completely set when cutting (it will crack as you're cutting if it's too hard).
• Once set, remove slice from tin by lifting edges of baking paper, cut into squares and return to the fridge. (And if you've left the slice in the fridge for longer, just let the slice rest at room temperature for half an hour before cutting into squares.)

THE BEST NO BAKE PEPPERMINT SLICE RECIPE

Steps:

• Line a 28 x 18 cm slice tin with baking paper, making sure that you leave plenty hanging over the sides to help your remove the slice once it has set.
• Crush the biscuits either by using a food processor or a rolling pin until they resemble fine crumbs. Transfer to a large bowl.
• Roughly chop ALL of the peppermint crisp bars and add HALF of the chopped pieces to the bowl with the biscuit crumbs. Set the remaining pieces aside for later.
• Break the peppermint chocolate into squares and place it along with the butter (which has been cut into cubes) into a microwave safe bowl and cook for 30 second spurts on a medium high heat until melted.
• Add the melted chocolate mixture and the condensed milk to the bowl with the crushed biscuits and use a large spoon to mix to combine.
• Pour the mixture into the slice tin, and use the back of your metal spoon to press it down into the tray, creating a flat surface.
• Break the white chocolate into squares and place into a microwave safe bowl. Cook for 30 second spurts until melted and then pour over the peppermint slice and top with the remaining peppermint crisp pieces.
• Place the slice into the fridge to set, and after approximately 2 hours, remove and cut into small slices

TRADITIONAL PEPPERMINT SLICE

Steps:

• Preheat oven to 170 degrees celsius (fan-forced).
• Line an 18cm x 28cm rectangular slice tin with baking paper and set aside.
• To make the base, sift the self raising flour into a bowl. Add the coconut and brown sugar and stir to combine.
• Add the melted butter and mix well until crumbly and completely combined.
• Press the mixture firmly into the base of the prepared tin and smooth with a spoon.
• Bake for 20 minutes or until lightly golden. Set aside to cool slightly.
• Meanwhile, melt the copha in the microwave. Sift over the icing sugar and add the milk, peppermint extract and green food colouring. Mix until smooth. If the mixture is too thick, add an extra tablespoon of milk and mix through.
• Spread the peppermint mixture over the top of the slightly warm slice base, then place tin into the fridge until completely cold (approximately 2 hours).
• Melt the chocolate and vegetable oil (or coconut oil) in the microwave on 50% power for 3-4 minutes, stirring every 30 seconds with a dry metal spoon.
• Pour the chocolate topping over the peppermint layer and chill for 30 minutes or until set. Cut into squares when the chocolate has hardened but not completely set.
• Preheat oven to 170 degrees celsius (fan-forced).Line an 18cm x 28cm rectangular slice tin with baking paper and set aside.
• Melt the butter in the Thermomix bowl for 3 minutes, Speed 2, 100 degrees.
• Add the self raising flour, coconut and brown sugar and mix for 15 seconds, Reverse, Speed 4. Scrape down the sides of the bowl and repeat for a further 15 seconds or until completely combined (use the spatula to help mix).
• Press the mixture firmly into the base of the prepared tin and smooth with a spoon. Bake for 20 minutes or until lightly golden. Set aside to cool slightly.
• Meanwhile, place the icing sugar into the Thermomix bowl and sift by mixing for 8 seconds, Speed 8. Pour the icing sugar into a separate bowl and set aside.
• Melt the copha in the Thermomix bowl for 4 minutes, 100 degrees, Speed 2. Add the sifted icing sugar, milk, peppermint extract and green food colouring. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat 2-3 times or until smooth. Note: If the mixture is too thick, add an extra tablespoon of milk.
• Spread the peppermint mixture over the top of the slightly warm slice base and place into the fridge to cool completely (approximately 2 hours).
• Place the chocolate melts into a clean Thermomix bowl. Grate for 10 seconds, Speed 8. Scrape down the sides of the bowl, add the vegetable oil (or coconut oil) and melt for 4 minutes, 80 degrees, Speed 2.
• Pour the chocolate topping over the peppermint layer and chill for 30 minutes or until set. Cut into squares when the chocolate has hardened but not completely set.

CHOCOLATE PEPPERMINT SLICE

Steps:

• Preheat the oven to 180C (350F). Lihtly grease a shallow tin 18 x 28cm (7 x 11 inches) and line with baking paper, leaving the paper hanging over two sides (to make it easier to remove later).
• Sift the flour and the cocoa into a bowl. Stir in the coconut and sugar, then add the butter and egg and mix well.
• Press the mix firmly into the tin, bake for 15 minutes, then press down with the back of a spoon and leave to cool.
• For the peppermint filling, sift the icing sugar into a bowl. Stir in the copha, milk and essence. Spread over base and refrigerate for 5-10 minutes until firm.
• For the chocolate topping, put the chocolate and copha in a heatproof bowl. Melt over simmering water (making sure water does not touch the bowl). Spread mixture evenly over the filling, refrigerate for 20 minutes or until firm.
• Carefully lift the slice from the tin, using paper as handles. Cut into pieces with a warm knife to give clean edges. Store in an airtight container in the refrigerator.

CHOC-PEPPERMINT SLICE

Steps:

• Preheat oven to 180°C Grease a 3cm-deep, 18cm x 28cm (base) slab pan. Line with baking paper (see note).
• Make base: Sift flour and baking powder together into a bowl. Stir in brown sugar. Add butter and mix until well combined. Using the back of a spoon, press mixture into prepared pan. Bake for 10 to 15 minutes or until light golden. Remove from oven. Reduce oven to 170°C
• Make filling: Place condensed milk, caster sugar and butter in a small saucepan over medium-low heat. Cook, stirring, for 3 to 4 minutes or until butter and sugar have melted. Reduce heat to low. Cook for 10 minutes. Remove pan from heat and stir in peppermint essence. Add a few drops of food colouring and stir to combine.
• Pour filling over base. Bake for 15 to 20 minutes or until filling is just set. Allow to cool completely.
• Place chocolate in a microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Spread chocolate over the cooled slice. Stand slice in pan for 1 to 2 hours or until set. Cut into pieces and serve.
• Notes & tips.
• Lining a slab pan: Lightly grease the base and sides of a slab pan, paying particular attention to the two short ends. Cut out a sheet of baking paper, allowing a 2cm overhang at each long side. Use the overhang to lift slice from pan in one piece.

PEPPERMINT TRAYBAKE

Steps:

• Generously grease a 28x18cm tray with butter and set aside. In a pan, melt the butter, sugar, cocoa and chocolate.
• Meanwhile, crush the disgestive biscuits, either in a sandwich bag with a rolling pin, or blitz in a blender. Add to the melted mixture and stir until combined.
• Transfer the base mixture to your prepared tray and using a wooden spoon, press the mixture into the tray, ensuring you get right into the corners and have an even finish. Place the base into the fridge to chill for 1 hour.
• Once the base has cooled, prepare the filling but sifting the icing sugar into a large bowl. Add 1 tsp of hot water at a time until you have a spreadable consistency; 3-4 tsp of water should be enough but add more or less as required.
• Add the peppermint extract and green food colouring (optional) to the icing and mix until well combined. Spread the icing evenly over the biscuit base and return to the fridge for another 1 hour to set.
• Once the filling has set, remove from the fridge and set aside. Over a bain marie (or in short bursts in the microwave) melt the dark chocolate before pouring and evenly spreading on top of the filling. If desired, top with some crushed Mint Aero.
• Allow the peppermint slice to set in the fridge for at least 1 hour but ideally overnight. Once set, cut into your desired size. To prevent chocolate from cracking, allow traybake to reach room temperature before cutting and use a knife soaked in boiling water.

NO-BAKE CHOC PEPPERMINT SLICE

Steps:

• Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending 4cm above the edge of the pan.
• Combine dark chocolate melts, condensed milk, butter and a few drops of peppermint essence in a pan. Stir over a low heat until smooth.
• Remove from heat and stir in the peppermint chocolate.
• Pour into prepared pan and smooth top with a spatula. Refrigerate overnight, or until firm.
• Remove slice from pan and place on a chopping board and cut into small squares.
• Pipe melted white chocolate in a zig-zag pattern over peppermint squares.
• Refridgerate until set (about ten minutes).