peppermint no-bake slice

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Apparently all I like to do is cut things into quadrilateral pieces, because slices (bars) are becoming a bit of a treat theme here. I was vaguely disappointed to discover that beyond my contribution, the only other St. Patrick’s-related adornment to my workplace were some clover-printed socks (concealed with scrubs). I was unintentionally overzealous with the green food colouring when making the peppermint filling, and I initially intended for it to be a rather elegant shade of light pistachio. Not the case. Thankfully the garish colour did nothing to put people off, even a few chocolate-mint naysayers (someone even went as far as to say that things were always more delicious when covered in green icing. I’m not so sure I agree with such hyperbole but gold star for enthusiasm). I was inspired by Jane’s Patisserie for this recipe, but also used what I had on hand to make a slightly more robust filling to the slice, because apparently I like things thick like that.

No bake slices are so easy – they’re pretty much the ultimate method of combining various delicious things, so it’s hardly surprising that these taste good. They’re very forgiving and totally adaptable for whatever you want to stuff them with.

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Makes 30 small fudge pieces:

  • 400g (two packets) of your favourite chocolate/basic cookies (I used chocolate digestives and Griffin’s afghans)
  • 100g butter
  • 50g golden syrup
  • 100g dark chocolate melts (Nestle!)
  • 60g kremelta, melted
  • 390g icing sugar
  • 60g (around 1/4 cup) heavy cream
  • 2 tsp peppermint essence
  • Green food colouring according to aesthetic tastes
  • 300g dark chocolate
  • 2 tbsp vegetable oil
  1. Grease and line an 8 x 8 inch square baking tin with baking paper.
  2. In a food processor, blitz the cookies to achieve a fine crumb. In a microwave proof bowl or over a double boiler, melt the butter, golden syrup and first measurement of dark chocolate until combined and liquid. Add to the cookie crumbs and blitz further to make the base.
  3. Press into the baking tin evenly and pop in the freezer while making the filling.
  4. To make the peppermint filling, beat the kremelta with the icing sugar, cream, peppermint essence and food colouring if desired. The mixture should be pliable and just able to be spread across the base. Using a spatula, top the base with the filling and then freeze for a further 30 minutes or so until solidified.
  5. Melt the dark chocolate with the oil, leave to cool for a few minutes before topping the slice. I also decorated mine with a swirl type pattern in the chocolate and a few green sugar pearls.
  6. Refrigerate until the chocolate is solid, then cut into small pieces with a warm knife. Store in the fridge until ready to serve.
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