Peppermint Slice (No-Bake)

a piece of slice on a table, topped with chocolate.

5 from 7 votes

You’ll love this easy no-bake peppermint slice. It features a deliciously chewy biscuit base made with condensed milk and loads of Peppermint Crisp chocolate. Topped with creamy milk chocolate and extra crushed peppermint, it is incredibly delicious and so easy to make! No baking required.

Prep Time5

Cook Time0

Chilling time2

Total Time2 5

Course: Dessert

Cuisine: Australian

Servings:

Calories: 367kcal

Author: Andrea Geddes

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, very finely chopped
¾ cup desiccated coconut
1 ½ cups Rice Bubbles Rice Krispies
1 can condensed milk 395 gram can (approx. 1 cup)
125 grams butter ½ cup, melted

For the top

250 grams milk chocolate melted. Or use dark or white chocolate, if preferred.
1 tablespoon vegetable oil optional
2 cups crumbled peppermint chocolate, extra for topping Peppermint Crisp bars or Aero

Metric - US Customary

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 the crushed biscuits, coconut, Rice Bubbles and chopped Peppermint Crisp into a large mixing bowl and stir until completely combined.
Add the condensed milk and melted butter and stir until the mixture is completely combined and sticking together.
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 (50%) power in 30 second bursts, stirring between each addition, until the chocolate has melted and is completely smooth.
**Optional** stir 1 tablespoon 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. While the chocolate is still melted, sprinkle the chocolate with the additional crushed peppermint chocolate pieces.
Refrigerate overnight, or for at least 2-3 hours before slicing.
Once chilled, slice and serve. Enjoy!

Video

Notes

If you don’t have a food processor, crush the biscuits in a bowl using the end of a rolling pin. Some smaller chunks are ok.
Make sure you press the mixture into the tin very firmly. This will ensure even slices that are easy to cut and hold, without crumbling.
Decorate the slice with your favourite peppermint chocolates or treats. You can add chopped pieces of Mint Slice biscuits, crushed candy canes, Aero chocolate or more Peppermint Crisp.
To make the chocolate layer easier to slice, stir 1 tablespoon of vegetable oil or canola oil through the melted chocolate before spreading it over the biscuit base. It will make the chocolate glossy and easier to cut, without cracking.
Leave the sides of the baking paper a little longer and allow them to hang over the sides of the tin, to help remove the slice when it is set.
Storage; this slice can be made ahead and stored in an airtight container in the fridge for 5-6 days.
Freezing; This slice can be frozen for up to 2 months. To freeze, place the slice (whole or cut into pieces) into a good quality, freezer-safe container before placing in the freezer. To thaw, place the slice in the fridge overnight, or sit at room temperature for 1-2 hours before serving. Store in the fridge and consume within 1-2 days of thawing.
It needs to be chilled for at least 2-3 hours before it is sliced. Time in the fridge allows the slice to set and firm up, ready for slicing. Attempting to slice it too soon can cause it to crumble.
What can I use instead of Arnott’s Marie biscuits? Any type of sweet, plain tea biscuit will work. In Australia, Nice, Scotch Finger, Arrowroot or plain (not chocolate coated) Teddy Bear biscuits can be used. Elsewhere, Digestives or Graham Crackers are a great alternative.
Please note that the nutrition information is based on the slice being divided into 18 pieces, with one piece being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the slice.
This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition