Name: No-Bake Peppermint Slice
Prep time: 30 min
Total time: 3 h 30 min
Cuisine: Australian
Ingredients: 115g butter, cubed; 190g sweetened condensed milk (1/2 tin); 2 tablespoons cocoa powder; 250g vanilla biscuits (Marie, Arrowroot, Rich Tea, etc.); 1 cup cornflakes (40g) or 3/4 cup desiccated coconut (70g); 3 1/2 cups icing sugar (490g), sifted; 50g butter, melted; 3 teaspoons peppermint essence; 3–4 tablespoons boiling water (plus more if needed); 180g dark or semi-sweet chocolate (50%); 1/2 teaspoon vegetable or canola oil; Optional: 50g white chocolate + 1/8 teaspoon oil for swirl

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No-Bake Peppermint Slice is a layered dessert dream—rich, fudgy, and full of refreshing peppermint flavor. With a crunchy chocolate biscuit base, a creamy peppermint filling, and a glossy chocolate topping, this slice is festive, indulgent, and incredibly easy to make. It’s perfect for the holidays, special occasions, or whenever you’re craving a cool, minty treat.

Why You’ll Love This Recipe

No Baking Required: Ideal for warm days or when you want a quick and easy dessert.
Perfect Texture Layers: Crunchy base, creamy filling, and smooth chocolate topping.
Customizable Ingredients: Choose your favorite biscuits and chocolate combinations.
Make-Ahead Friendly: Great for preparing in advance for parties or gifts.
Visually Stunning: Optional white chocolate swirl design adds a beautiful finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Base

115 grams butter, cubed
190 grams sweetened condensed milk (1/2 tin)
2 tablespoons cocoa powder
250 grams vanilla biscuits (or Super Wine, Marie, Arrowroot, Rich Tea, etc.)
1 cup cornflakes (40g) or 3/4 cup desiccated coconut (70g)

Filling

3 1/2 cups icing sugar (490g), sifted
50 grams butter, melted
3 teaspoons peppermint essence
3–4 tablespoons boiling water (plus more as needed)

Topping

180 grams dark or semi-sweet chocolate (50%)
1/2 teaspoon vegetable or canola oil

Optional White Chocolate Swirl
50 grams white chocolate
1/8 teaspoon vegetable or canola oil

Directions

Prepare the Pan
Line a 23cm square slice pan with baking paper. Let two sides overhang for easy removal. Lightly grease the pan if needed to help the paper stick.
Make the Base
In a microwave-safe bowl or saucepan, combine butter, sweetened condensed milk, and sifted cocoa powder. Melt in 30-second bursts (or over low heat), stirring frequently, until smooth.
Crush the biscuits using a food processor or by hand. Add to the chocolate mixture along with cornflakes or coconut. Stir well, lightly crushing cornflakes as you mix.
Press the mixture firmly into the lined pan using the back of a measuring cup. Smooth and compact evenly. Chill while preparing the filling.
Prepare the Filling
Melt the butter and mix with peppermint essence. In a separate bowl, sift the icing sugar. Add the melted butter mixture and stir.
Gradually add boiling water, starting with 3 tablespoons, mixing until the icing is thick but spreadable. Add extra hot water one teaspoon at a time if needed.
Spread the filling over the cooled base with a hot, clean spatula or spoon. Chill for 20 minutes to set.
Make the Chocolate Topping
Melt the dark chocolate in a microwave-safe bowl in 20-second bursts until almost melted. Stir to finish melting. Add the oil and mix until smooth.
Pour over the peppermint filling and smooth evenly with an offset spatula. Gently jiggle the pan to level the surface.
Optional White Chocolate Pattern
Melt white chocolate in short bursts. Stir until smooth and add a little oil. Transfer to a small ziplock bag.
Cut a tiny corner and pipe lines across the dark chocolate. Use a skewer to drag lines vertically, alternating up and down, to create a chevron pattern. Jiggle to settle.
Set and Slice
Refrigerate for 2–3 hours until fully set. Lift out using the baking paper. Use a hot, dry knife to slice into squares or bars, cleaning between cuts.

Servings and timing

Servings: 16–20 pieces
Prep Time: 30 minutes
Chill Time: 2–3 hours
Total Time: About 3 hours 30 minutes

Variations

Use Coconut: Swap cornflakes for desiccated coconut for a classic peppermint slice base.
Gluten-Free Version: Use gluten-free biscuits and ensure all other ingredients are certified gluten-free.
Dairy-Free Option: Use dairy-free butter, chocolate, and coconut condensed milk.
Mint Chocolate Twist: Use mint-flavored chocolate in the topping for an extra minty layer.
Add Crushed Candy Canes: Sprinkle on top for a festive touch.
Espresso Infusion: Add 1/2 teaspoon of instant coffee to the chocolate layer for depth.
Nutty Crunch: Mix in crushed almonds or walnuts into the base for added texture.
White Chocolate Peppermint: Use white chocolate for the entire topping layer for a sweet contrast.
Colored Filling: Add a drop of green or pink food coloring to the filling for a fun visual.
Layered Slice: Double the base and use two thinner filling layers for a stacked effect.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 5 days.
Refrigerator: Keeps well chilled for up to 1 week.
Freezer: Wrap well and store in a sealed container for up to 3 months. Thaw at room temperature before serving.
Reheating: Not needed; best served chilled or at room temperature.

FAQs

Can I make this slice ahead of time?

Yes, it stores well in both the fridge and freezer, making it a great make-ahead treat.

Can I use different biscuits for the base?

Absolutely. Any plain, dry biscuit will work—try Digestives, Rich Tea, or Arrowroot.

Can I skip the peppermint essence?

Yes, but it won’t be a peppermint slice. You could replace it with vanilla or orange essence for a different flavor.

Why add oil to the chocolate topping?

The oil helps create a glossy, smooth finish that’s easier to cut without cracking.

Can I use unsweetened condensed milk?

Sweetened condensed milk is essential for the right texture and flavor. Avoid unsweetened versions.

What can I use instead of cornflakes?

Desiccated coconut is a classic substitute, but you could also use crushed rice puffs or nuts.

How do I avoid lumpy icing in the filling?

Always sift the icing sugar and use boiling water gradually, mixing thoroughly after each addition.

Can I skip the chocolate topping?

You can, but the slice won’t have the same rich finish. Try a dusting of cocoa or a simple glaze instead.

Is this slice freezer-friendly?

Yes. Wrap tightly and freeze for up to 3 months. Thaw before serving.

How do I get clean slices?

Use a large, sharp knife dipped in hot water and wiped dry between each cut for neat edges.

Conclusion

No-Bake Peppermint Slice is a deliciously indulgent treat that combines chocolate, mint, and creamy layers into one irresistible bite. It’s perfect for holidays, celebrations, or when you need a quick dessert with no oven required. With its smooth filling and rich topping, this slice is as elegant as it is easy. Once you try it, it’s sure to become a favorite in your no-bake recipe collection.

No-Bake Peppermint Slice

Why You’ll Love This Recipe

Ingredients