Peppermint Slice

Peppermint Slice - a no-bake chocolate and peppermint treat. With peppermint chocolate along with peppermint Aero bars, this is a fun and easy melt and mix recipe that the whole family will love!

Course Sweet Treat

Cuisine Modern Australian

Total Time 30

Servings

Calories 349kcal

Author Lee-Ann Grace

Ingredients

180 g block of peppermint filled chocolate broken into squares
100 g sweetened condensed milk
80 g salted butter
250 g Arnott's Choc Ripple biscuits (plain chocolate cookies) crushed
300 g milk chocolate melts
6 mint Aero bars 40g each
1 tablespoon vegetable oil
1 Peppermint Crisp bar crushed (optional - to decorate)

Metric - US customary

Instructions

Grease and line a 20 x 20cm (8 x 8") baking tin (see my notes).
Unwrap the Aero bars and trim to fit in the baking tin, then remove and set aside for later (see my notes).
6 mint Aero bars
In a large microwave-safe bowl, combine peppermint-filled chocolate, salted butter and sweetened condensed milk, and melt in 30 second bursts in the microwave. Mix to combine.
180 g block of peppermint filled chocolate, 100 g sweetened condensed milk, 80 g salted butter
Add in crushed Choc Ripple biscuits and mix to combine, the press base mixture into greased and lined tin.
250 g Arnott's Choc Ripple biscuits (plain chocolate cookies)
In a small microwave safe bowl place the milk chocolate melts and vegetable oil. Melt in the microwave in 30 second bursts (mixing between each burst) until smooth and melted.
300 g milk chocolate melts, 1 tbsp vegetable oil
Spoon 2-3 tablespoons of the melted milk chocolate over the base and spread to cover. Place the Aero bars evenly over the base.
Pour over the remaining melted milk chocolate, tilting to spread. Top with crushed Peppermint Crisp bar (if using) and refrigerate to set.
1 Peppermint Crisp bar

Notes

You will need to trim some of the Aero bars to fit. This is easily done by running a knife under hot water then drying it off and using this to cut the bars. I find firm, constant pressure means you pretty much "melt through" the bars rather than chop them. This means they are more likely to stay in one piece. Don't worry if they break a bit, just fit the pieces back together like a choc mint jigsaw puzzle on top of the base - the melted chocolate we put over the top will cement it all in place!
You want to work fairly quickly when fitting the cut Aero bars on top (this is why I recommend cutting them to fit first) so that the melted chocolate underneath stays a bit warm. This helps the bars to stick.
Because we aren't going to be oven baking, you can feel free to use any suitable size container you may have on hand. I'm thinking of my overflowing Tupperware cupboard!
Even though this peppermint slice is no-bake, we still need to grease and line the baking tin/pan with parchment paper, leaving some overhanging on each side. This gives you something to grip onto to pull the slice out of the tin. If the slice is still stuck in the tin, sit the base of the tin in hot water for a few seconds then give it another tug and it should come out.
The vegetable oil is to make the chocolate a little softer for slicing and eating. You could substitute coconut oil if you prefer.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition