The combination of chocolate and peppermint is a match made in heaven! And this easy no bake slice recipe is the perfect way to unite them. Try this soft and chewy slice made with condensed milk, sweet biscuits, coconut and Peppermint Crisp – topped with a thick layer of dark chocolate and extra peppermint for good measure. Simple, delicious and quick, it will be hard to stop at one piece!
Everyone needs a good no bake slice recipe for days when you need something sweet and delicious 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 this no bake lemon slice, this recipe starts with a simple biscuit, butter and condensed milk base which is then filled with pieces of Peppermint Crisp chocolate for added deliciousness. The final touch is a layer of dark (or milk) chocolate and some extra peppermint chocolate sprinkled over the top. Sound amazing? It really is!
Made with just 6 ingredients, the appeal for this slice lies in just how simple it is. And while it is easiest to make with a good food processor, if you don’t have one, all you need is a rolling pin to smash the biscuits until they break down. This method can actually be quite therapeutic!
So next time you’re short on time or just need something sweet, whip up a batch of this easy choc mint slice. It makes a perfect afternoon tea or treat for any time!
Why you’ll love this recipe
- Quick and easy – 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, chill and serve!
- Pantry friendly – this recipe uses only 6 basic pantry ingredients, including condensed milk, store bought biscuits, coconut, butter and chocolate.
What you’ll need
Ingredient notes
Sweet cookies – plain, sweet store-bought biscuits are best here! If you’re in Australia, I recommend using Marie, Arrowroot or Digestives. In other areas like the US, Graham crackers or any other sweet-tea cookie will work.
Peppermint Crisp – an Australian chocolate bar that can be found in most supermarkets. It has a brittle, green peppermint centre and a smooth chocolate coating. 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.
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.
Dark chocolate – I love the contrast of peppermint with a slightly bitter, dark chocolate. But you can also use milk or white chocolate instead, if you prefer. Choose a good quality chocolate, it will make all the difference in the final result!
Step by step instructions
**For the full ingredient quantities and method, see the recipe card below. Keep reading for tips and hints for the best peppermint crisp slice!
To break the Peppermint Crisp into little pieces, keep them in their wrappers and give them a series of little taps with the end of a rolling pin. Alternatively, you can chop the un-wrapped chocolate bars on a chopping board.
The sweet cookies can be crushed either in a food processor, to a fine crumb, or use a rolling pin to crush them. To do this, either place them in 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. I like to leave some lumps in the mixture, so that the texture is similar to a hedgehog slice.
Once the biscuits have been crushed to the desired consistency and mixed with the coconut, the melted butter, condensed milk and crushed Peppermint Crisp is added to form the base of the slice.
Once the mixture has been stirred together until combined, use the back of a metal spoon to press the mixture firmly into a 26 x 16cm slice tin. I use my fingers at the end to neaten the edges.
The hardest part is over! 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!
Handy Tips
- For an extra peppermint hit and to decorate, try adding any crushed peppermint chocolate treats! You can add broken pieces of Mint Slice biscuits, smashed Aero chocolate, Peppermint Patties, crumbled peppermint lollies – or any of your favourites!
- For a slightly smoother chocolate layer, you can stir through a tablespoon or 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 with a towel. Use the hot knife to gently break through the chocolate layer and slice into pieces.
- How to store this slice – 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 3 months. To thaw, simply place the slice in the fridge overnight, or at room temperature.
Related recipes
If you love the look and simplicity of this slice, try these other easy no-bake treats!
If you love this recipe, I’d love to hear about it! I’d love for you to leave a comment or rating and let me know how you enjoyed it. I really appreciate it! And if you’re hungry for more, join me on Facebook, Pinterest, Instagram or at Healthy Lunchboxes Australia for more amazing recipe ideas.
Chocolate Peppermint Crisp No Bake Slice
Ingredients
For the biscuit base
- 250 grams Marie biscuits One packet (approx. 2 1/4 cups, when crushed)
- 3 bars Peppermint Crisp chocolate 105 grams, or use any other chopped peppermint chocolate of choice, finely chopped
- 3/4 cup desiccated coconut
- 3/4 cup condensed milk
- 1/2 cup butter, melted 125 grams
For the top
- 360 grams dark chocolate about 2 cups, (or use milk or white chocolate, if preferred)
- 1-2 tbsp coconut or vegetable oil optional
- 2 cups crumbled peppermint chocolate, extra for topping Peppermint Crisp bars or Aero
Instructions
For the biscuit base
- Line a 26 x 16cm 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.
- Crush or chop the peppermint crisp bars by tapping the unwrapped bars with a rolling pin, or chop them on a board with a sharp knife.
- Combine all of the slice ingredients into a large mixing bowl 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. Use your fingers to neaten the edges.
For the chocolate topping
- Break the dark (or milk) chocolate into pieces and place it into a glass, microwave safe bowl. Microwave on medium-high heat in 20 second bursts, stirring between each addition, until the chocolate has melted and is completely smooth.
- **Optional** stir through 1-2 tablespoons of coconut oil or vegetable oil 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 3 hours.
- Once chilled, slice and serve. Enjoy!
Video
Notes
- For an extra peppermint hit and to decorate, try adding any crushed peppermint chocolate treats! Try using Mint Slice biscuits, smashed Aero chocolate, Peppermint Patties, crumbled peppermint lollies or your favourites!
- For a slightly smoother chocolate layer, you can stir through a tablespoon or 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 with a towel. Use the hot knife to gently break through the chocolate layer and slice into pieces.
- How to store this slice – 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 3 months. To thaw, simply place the slice in the fridge overnight, or at room temperature.
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