Peppermint Traybake
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Calling all mint lovers! This no-bake Peppermint Traybake Recipe is a delicious and decadent treat! It has a no-bake chocolate base, minty green middle layer and a soft chocolate topping. Perfect for an after-dinner mint slice!
Peppermint Traybake Recipe
This refreshing peppermint traybake slice features a no-bake base, a soft minty middle layer infused with peppermint extract, topped with a soft dark chocolate frosting.
Perfect for mint lovers seeking a simple yet delicious dessert, this peppermint traybake is a must-try!
This recipe is topped with a soft frosting made from icing sugar, butter, and a hint of peppermint, unlike typical mint slice recipes that often feature a melted chocolate topping that turns hard.
My version of the chocolate topping makes cutting easier, as melted chocolate toppings tend to crack and cause the mint layer to spill out from the sides when sliced.
Best Mint Chocolate Recipes
- Fresh Mint Chocolate – Created with 2-ingredients, mint leaves and melted dark chocolate. Sets in the fridge under 1 hour for a quick chocolate snack!
- Mint Chocolate Swirl Bark – Indulge in this mint chocolate bark recipe, a heavenly blend of dark and white chocolate with a refreshing mint twist!
- Mint Chocolate Brownies – These mint brownies with brownie mix are not only simple to make, but they also have a crinkled crust and fudgy center just like homemade brownies!
- Dark Chocolate Peppermint Cookies – These cookies blend rich cocoa with invigorating crushed peppermint candy canes in a chewy cookie base for the ultimate festive holiday cookie!
- Peppermint Hot Chocolate – This mot chocolate is the ultimate Christmas hot chocolate. Decadent and infused with peppermint extract, it’s easy to make in less than 10 minutes!
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this mint traybake slice!
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
Can I use fresh mint instead of peppermint extract?
Fresh mint won’t provide the same concentrated flavor as peppermint extract. For best results, stick with peppermint extract to achieve the vibrant, minty taste characteristic of this dessert.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Proper Biscuit Crushing: For a consistent and compact base, ensure your biscuits are finely crushed. A food processor works best, but you can also place them in a zip-lock bag and crush them with a rolling pin for a manual approach.
- Compact Base: When pressing the biscuit mixture into the pan, use the flat bottom of a measuring cup or glass to press down firmly. This helps create a solid base that won’t crumble when sliced.
- Even Layering: When adding the peppermint layer and chocolate topping, take care to spread them evenly. An offset spatula is ideal for this, ensuring each layer is smooth and reaches all corners.
Do I have to add the green food coloring to the peppermint layer?
No, adding green food coloring to the peppermint layer is entirely optional. It’s commonly used to give the layer a distinctive, minty appearance that suggests the flavor visually, but it has no impact on the taste.
If you prefer a more natural look or simply don’t have food coloring on hand, you can absolutely leave it out without affecting the delicious taste of your peppermint traybake.
How to store peppermint traybake
Store: Store the slice in an airtight container in the refrigerator for up to 1 week.
Freeze: For longer storage, wrap the entire slab or individual slices in cling film, then place in a freezer-safe bag or container. It can be frozen for up to 3 months.
Thaw: Thaw the slices in the refrigerator overnight. For quicker thawing, leave them at room temperature for a few hours until they are soft enough to eat.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Peppermint Traybake
Ingredients
Base Layer
- 250 g (1 packet / 8.8 oz.) digestive biscuits, or Marie biscuits
- 3 Tbsp unsweetened natural cocoa powder
- 113 g (1 stick / 1/2 cup) unsalted butter, melted
- 1/3 cup whole milk
Peppermint Layer
- 2 Tbsp unsalted butter, softened to room temperature
- 2 1/2 cups powdered sugar / icing sugar
- 2 1/2 tbsp water
- 2 tsp peppermint extract
- 5 drops Green food colouring, optional
Chocolate Topping
- 1 3/4 cups powdered sugar
- 3 Tbsp unsweetened cocoa powder
- 45 g unsalted butter, melted
- 2 Tbsp boiling water
Instructions
Base Layer
- Line Baking Pan: Line a 7 x 11 inch rectangle baking pan with parchment paper. Set aside.
- Crush Biscuits: In a high-speed food processor, crush biscuits to a crumb. Transfer to a large mixing bowl.
- Add Cocoa: Stir through the cocoa powder with a wooden spoon or silicone spatula.
- Mix Wet Ingredients: Add the melted butter and milk. Mix until well combined and it sticks together.
- Press into Pan: Firmly press the mixture into the lined pan. Use the back of a spatula, a wooden spoon, or your hands to ensure the base is compact. Set aside at room temperature, do not place in the fridge.
Peppermint Layer
- Beat Butter & Sugar: In a stand mixer with the whisk or paddle attached, or a in large mixing bowl with an electric hand beater, start by adding softened butter and one cup of the powdered sugar. Beat on low-medium speed for about 15-20 seconds until the mixture becomes crumbly.
- Add Remaining Sugar, Water & Extract: Gradually add the remaining powdered sugar, along with the water and peppermint extract. Continue beating on medium speed for about 30 seconds, until everything is well combined.
- Incorporate Color: Add food coloring and beat on high speed for 10-20 seconds, until creamy and fluffy and the color is evenly distributed throughout the mixture.
- Spread Over Base: Carefully spoon the peppermint mixture over the prepared base layer. Use an offset spatula or silicone spatula to evenly spread it out.
- Chill to Set: Place the tray in the refrigerator and let it chill for 30 minutes, or until the layer is just set to the touch.
Chocolate Topping
- Sift: Sift the powdered sugar and cocoa powder into a medium-sized mixing bowl to ensure no lumps.
- Add Liquids: Pour in the melted butter and boiling water. Whisk until the mixture is smooth and thick.
- Spread Topping: Pour and spread the topping over the chilled middle layer, using an offset spatula or silicone spatula.
- Set in Refrigerator: Place the slice into the refrigerator to set for 2-3 hours or until the topping and entire slice is set and firm.
- Slice: Once set, cut the peppermint slice into squares enjoy!
Notes
- Store: Store the slice in an airtight container in the refrigerator for up to 1 week.
- Freeze: For longer storage, wrap the entire slab or individual slices in cling film, then place in a freezer-safe bag or container. It can be frozen for up to 3 months.
- Thaw: Thaw the slices in the refrigerator overnight. For quicker thawing, leave them at room temperature for a few hours until they are soft enough to eat.
Nutrition
