Peppermint chocolate slice
This recipe has been created in partnership with Tala, one of the UK’s oldest and best loved bakeware brands.
Christmas is just around the corner, and my kitchen is brimming with festive treats (SO tempting, especially in this peculiar year where others can’t pop round and eat the up!). I feel like every year I centre in on a flavour that goes in everything, and this year it is aaaalll about peppermint! I can’t get enough of that minty, refreshing flavour, especially when combined with chocolate.
These moreish slices start with a rich, buttery, cheesecake-esque base. I use 1 x 400g packet of digestive biscuits for this, but graham crackers or any plain sweet biscuits will work well. Combine with melted butter, golden (or corn) syrup and cocoa powder and press into the base of a line tin. I use Tala’s enamel roaster which is not only beautiful, but really high quality too. You can easily scale down the recipe to make it fit a smaller tin.
The filling, oh, the filling. Once your base has set, it’s ready to be topped! Consistency is key here, as too runny and you won’t be able to slice, but too thick and it will be too hard to spread. You’re looking for a thick paste that, when the spoon is removed, takes around 15 seconds to smooth over. Go easy with the peppermint extract, as it is really strong! Add a little, then more to taste if you like.
Peppermint Chocolate Slice
Makes 24 slices
Peppermint Chocolate Slice
Makes 24
Ingredients:
For the base:
400g digestive biscuits
50g cocoa powder
175g butter, melted
3 tbsp golden syrup
For the topping:
600g icing sugar
½ tsp peppermint extract
30g butter, melted
6 tbsp boiling water
200g dark chocolate
1 tsp oil
75g fondant icing
¼ tsp peppermint extract
Method:
1. Line a 25cm x 34cm roasting dish or baking tin with baking parchment. Blitz the digestive biscuits until they are a fine powder.
2. Combine the biscuit crumbs, cocoa powder, golden syrup and melted butter in a large mixing bowl, then press into the base of the baking tin. Press firmly, so it is compact and will hold together, then chill for 30 minutes.
3. Mix together the icing sugar, peppermint and melted butter in a large mixing bowl. Add the boiling water, a little at a time, until a thick paste forms. When you lift the spoon out, the mixture should settle flat in 15 seconds. If it doesn’t, add a little more water.
4. Spread the peppermint mixture over the chilled base, then chill for a further 30 minutes until firm.
5. Melt the chocolate with the oil until smooth, then pour over the set slice, tilting the tin so it spreads right to the edges.
6. Knead the fondant and peppermint together, then roll out and cut out snowflakes of varying sizes and place over the melted chocolate. Allow to set before slicing into squares. This slice will keep for 2 weeks stored in an airtight container, and makes an amazing gift.
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