Mary Berry Peppermint Slice

This easy Peppermint Slice by Mary Berry is a delicious treat that combines a creamy peppermint filling with a rich chocolate topping on a crunchy graham cracker base. Quick to make and perfect for using common pantry ingredients, this slice is sure to impress with its delightful flavor and texture!

Ingredients Needed

Chocolate Graham Cracker Base:

• 1 (14.4 oz) box (408g) graham crackers or digestive biscuits
• 50g (¼ cup) granulated sugar
• 45g (½ cup) Dutch-process cocoa powder
• ½ teaspoon kosher salt
• 100g (1 cup) unsweetened desiccated coconut
• 260g (1 ⅛ cups) unsalted butter, melted and cooled slightly

Peppermint Filling:

• 570g (4 ½ cups) confectioner’s sugar, sifted
• 30g (2 tablespoons) unsalted butter, at room temperature
• 3 tablespoons boiling water, plus 1-2 teaspoons more if needed
• 1 ¼ teaspoons plus ⅛ teaspoon peppermint extract
• ½ teaspoon vanilla bean paste
• Pinch of salt

Chocolate Topping:

• 250g (8.8 oz) 70% cacao dark chocolate, chopped
• 3 tablespoons (45g) neutral oil, such as vegetable or canola

How To Make Peppermint Slice

1. Prepare the Pan: Grease and line a 9” square (23 cm) baking pan with baking spray and two pieces of parchment paper, extending over the sides for easy removal.
2. Make the Crust: In a food processor, pulse the graham crackers, sugar, cocoa, and salt until fine crumbs form. Transfer to a medium bowl and stir in the coconut.
3. Combine: Add the melted butter to the crumb mixture and mix until it resembles wet sand.
4. Press into Pan: Transfer the mixture into the baking pan and press down evenly with a flat-bottomed glass or measuring cup. Place in the freezer for 20 minutes to firm up.
5. Mix Ingredients: In a medium bowl, combine the confectioner’s sugar, butter, peppermint extract, and vanilla bean paste. Add the boiling water and mix until smooth. Adjust consistency with extra boiling water if needed.
6. Add to Base: Remove the crust from the freezer, spread the peppermint filling on top, and bang the pan on the counter to level it out.
7. Chill: Chill for 30 minutes to set.
8. Melt Chocolate: In a heatproof bowl over simmering water, melt the chocolate and oil, stirring frequently until smooth, or microwave in 30-second increments.
9. Pour and Smooth: Pour the melted chocolate over the set peppermint filling. Tilt the pan to coat evenly, then bang the pan on the counter to eliminate bubbles.
10. Final Chill: Chill in the fridge until completely set, at least an hour.
11. Slice and Store: Remove from the pan using the parchment slings, cut into slices with a sharp knife, wiping between cuts. Store in an airtight container.

Recipe Tips

• Melt Butter Completely but Don’t Overheat: Let the melted butter cool slightly before mixing to keep the crust mixture from becoming too oily or separating.
• Sift the Confectioner’s Sugar: Sifting removes lumps, giving the peppermint filling a smooth, creamy texture.
• Chill Between Layers: After pressing the crust and spreading the filling, always chill each layer to ensure a firm, even slice without mixing the layers.
• Cut with a Warm Knife for Clean Slices: Warm your knife by dipping it in hot water, then wipe it dry before slicing. This helps prevent the chocolate from cracking.

How To Store Leftovers?

• Refrigerate: First, let the leftover Peppermint Slice cool until it reaches room temperature. Then, store it in an airtight container in the fridge for up to 1 week.
• Freeze: To freeze, place the Peppermint Slice in an airtight container or wrap it tightly in plastic wrap. It can be frozen for up to 3 months. To serve, thaw in the fridge overnight before slicing and enjoying.

Nutrition Facts

Serving Size: 1 of 24 pieces

• Calories: 229
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 7mg
• Sodium: 83mg
• Potassium: 128mg
• Total Carbohydrate: 33g
• Dietary Fiber: 1g
• Sugars: 26g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Pear Pudding
• Mary Berry Pineapple Fruit Cake
• Mary Berry Cauliflower Pie
• Mary Berry Sweet Potato Soup