Try this deliciously chewy peppermint slice made with sweetened condensed milk, crushed biscuits, Peppermint Crisp chocolate and Rice Bubbles – topped with a thick layer of milk chocolate and extra peppermint. No baking required and ready in no time – it will be hard to stop at one piece!
Everyone needs a good no-bake slice recipe for days when you crave something sweet but don’t want to turn on oven or spend lots of time in the kitchen. This recipe is technically a refrigerator/ice box cake; you only need a handful of ingredients and about five minutes to throw it together and everything sets together in the fridge!
Like these no bake lemon slice and cherry ripe slices, this recipe starts with a simple biscuit, butter and condensed milk base which is then filled with pieces of Peppermint Crisp chocolate, chewy coconut and crunchy Rice Bubbles. The final touch is a layer of smooth milk chocolate and some extra peppermint chocolate sprinkled over the top. Sound good? It really is the perfect no-bake slice!
Why you’ll love this recipe
- Quick and easy – no fancy equipment is required. All you need is one bowl, a slice tin and about 5 minutes to prepare!
- No baking involved! Simply press the base into the tin and let the refrigerator do all the work.
- Pantry friendly – this recipe uses only 8 basic pantry ingredients, including condensed milk, store bought biscuits, coconut, butter and chocolate.
- Don’t have a food processor? Use a rolling pin and a bag instead.
- Perfect for entertaining and morning or afternoon tea. It can also be decorated with crushed candy canes for Christmas celebrations!
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Sweet cookies – plain, sweet store-bought biscuits are best! If you’re in Australia, I recommend using Arnott’s Marie or Arrowroot biscuits, or Digestives. In other areas like the US, Graham crackers or any other plain, sweet cookie will work.
- Peppermint Crisp – a South African chocolate bar that can be found in most Australian supermarkets. It has a brittle, crystalline/sugar peppermint flavoured centre that is coated in milk chocolate. If you can’t source Peppermint Crisp chocolate, you can use any other type of peppermint candy bars, like Aero, Cadbury or whatever is available in your area.
- Rice Bubbles/Rice Krispies – are used to add texture and chewiness to the slice.
- Coconut – this recipe uses desiccated coconut for a finer texture. You could also use the larger, shredded coconut pieces if you prefer, but the texture of the base will turn out slightly different.
- Butter – is used to bind the base together. I recommend using real, unsalted butter here rather than margarine or dairy spreads.
- Chocolate – milk chocolate is a great option. I also love the contrast of peppermint with a slightly bitter, dark chocolate. Choose a good quality chocolate that you know and love, it will make all the difference in the final result!
Step by step guide
To make the slice;
This super simple slice can be made in just 4 easy steps!
- Crush the biscuits and mix the dry ingredients; The sweet biscuits can be crushed either in a food processor or with a rolling pin. If using a rolling pin, either place the biscuits into a large bowl and use the end of the rolling pin to press the cookies, or put them in a zip-lock bag and roll the pin over the top. Stir the dry ingredients together.
- Add the wet ingredients and press the mixture into a slice tin; Once the biscuits have been crushed to the desired consistency, they are mixed with the Rice Bubbles, crushed Peppermint Crisp, coconut, condensed milk and butter, until combined.
3. Press the slice mixture into a tin; Use the back of a metal spoon to press the mixture firmly into a 25cm x 18cm slice tin.
4. Add the melted chocolate and refrigerate to set; From here, simply pour the melted chocolate over the top and sprinkle with your favourite chocolate peppermint toppings! Chill as per the recipe instructions below, slice and serve!
Expert tips
- Decorate the top of the slice with your favourite peppermint treats. You can add broken pieces of Mint Slice biscuits, smashed Aero chocolate, Peppermint Patties, candy canes, crumbled peppermint lollies – or any of your favourites!
- To make the chocolate layer easier to slice, stir through 1-2 tablespoons of coconut oil or vegetable oil to the melted chocolate before pouring it over the biscuit base. It will make the chocolate a little softer and easier to cut, without cracking.
- To cut the slice, run a sharp knife under hot water and dry it with a towel. Use the hot knife to gently break through the chocolate layer and slice into pieces.
- Storage; this slice can be made ahead and stored in an airtight container in the fridge for up to 5-6 days. It can also be frozen (sliced or whole) in an airtight container for around 2 months. To thaw, simply place the slice in the fridge overnight, or at room temperature.
FAQs
Refrigerate this slice for at least 2 hours before attempting to cut it into pieces. Time in the fridge allows the butter to set and the biscuit layer to become firm, ready for slicing.
Line the slice with baking paper, leaving the edges hanging over the sides of the tin. The overhanging paper will make it easier to lift the slice from the tin once it has set. To remove, run a blunt knife along the sides first, to loosen it from the tin.
Break the chocolate into pieces and place into a microwave safe bowl. Microwave on medium heat for 30 seconds at a time, stirring after each time. Once the chocolate has almost melted with just a few lumps, remove it from the microwave and keep stirring until smooth.
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Choc Peppermint Slice
Ingredients
For the biscuit base
- 250 grams Marie biscuits One packet (approx. 2 ¼ cups, when crushed)
- 4 bars Peppermint Crisp chocolate 140 grams, or use any other chopped peppermint chocolate of choice, finely chopped
- ¾ cup desiccated coconut
- 1 ½ cups Rice Bubbles Rice Krispies
- 1 can condensed milk 395 gram can (approx. 1 cup)
- ½ cup butter, melted 125 grams
For the top
- 200 grams milk chocolate melted. Or use dark or white chocolate, if preferred.
- 1-2 tbsp vegetable oil optional
- 2 cups crumbled peppermint chocolate, extra for topping Peppermint Crisp bars or Aero
Instructions
For the biscuit base
- Line a 25 x 18cm (9.8 x 7 inches) slice tin with baking paper.
- Using a food processor or a rolling pin, crush the biscuits into a fine crumb. You can leave a few small lumps if you like, or make them completely fine.
- Chop the peppermint crisp bars on a board with a sharp knife.
- Combine all of the dry slice ingredients (crushed biscuits, Peppermint Crisp, coconut and Rice Bubbles) into a large mixing bowl and stir until completely combined. Add the condensed milk and melted butter and stir until completely combined.
- Pour the mixture into the prepared slice tin and use the back of a metal spoon to press the mixture firmly into the tin.
For the chocolate topping
- Break the chocolate into pieces and place it into a microwave safe bowl. Microwave on medium-high heat in 30 second bursts, stirring between each addition, until the chocolate has melted and is completely smooth.
- **Optional** stir 1-2 tablespoons of vegetable oil through the melted chocolate to make the chocolate topping a little softer.
- Spread the melted chocolate evenly over the top of the biscuit base and sprinkle the chocolate with the crushed peppermint chocolate pieces.
- Refrigerate overnight, or for at least 2-3 hours.
- Once chilled, slice and serve. Enjoy!
Video
Notes
- Sweet cookies – plain, sweet store-bought biscuits are best! If you’re in Australia, I recommend using Arnott’s Marie or Arrowroot biscuits, or Digestives. In other areas like the US, Graham crackers or any other plain, sweet cookie will work.
- Decorate the top of the slice with your favourite peppermint treats. You can add broken pieces of Mint Slice biscuits, smashed Aero chocolate, Peppermint Patties, candy canes, crumbled peppermint lollies – or any of your favourites! Peppermint Crisp – a South African chocolate bar that can be found in most Australian supermarkets. It has a brittle, crystalline/sugar peppermint flavoured centre that is coated in milk chocolate. If you can’t source Peppermint Crisp chocolate, you can use any other type of peppermint candy bars, like Aero, Cadbury or whatever is available in your area.
- To make the chocolate layer easy to slice through, stir through 1-2 tablespoons of coconut oil or vegetable oil to the melted chocolate before pouring it over the biscuit base.
- To cut the slice, run a sharp knife under hot water and dry it with a towel. Use the hot knife to gently break through the chocolate layer and slice into pieces.
- Storage; this slice can be made ahead and stored in an airtight container in the fridge for up to 5-6 days. It can also be frozen (sliced or whole) in an airtight container for around 2 months. To thaw, simply place the slice in the fridge overnight, or at room temperature.
- To easily remove the slice from the tin; Line the slice with baking paper, leaving the edges hanging over the sides of the tin. The overhanging paper will make it easier to lift the slice from the tin once it has set. To remove, run a blunt knife along the sides first, to loosen it from the tin.
- To melt the chocolate; Break the chocolate into pieces and place into a microwave safe bowl. Microwave on medium heat for 30 seconds at a time, stirring after each time. Once the chocolate has almost melted with just a few lumps, remove it from the microwave and keep stirring until smooth.
- Refrigerate this slice for at least 2 hours before attempting to cut into pieces. Time in the fridge allows the butter to set and the biscuit layer to become firm, ready for slicing.
- Please note that the nutrition information is based on the slice being cut into 18 pieces, with one slice being one serve. The nutritional information is an estimate only.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
Update Notes: This recipe was originally published in August 2020, but was re-published with new information, helpful tips and photos in December 2021.
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