White Chocolate Thin Mint Slice! This delightful slice is no-bake and infused with peppermint essential oil in both the base and topping. The chocolate base is a simple 5-ingredient biscuit mixture using Dutch cocoa powder and peppermint oil. The topping is only 2-ingredients, white chocolate and more peppermint!
I personally used Young Living Peppermint Essential Oil for my slice but you can also use peppermint extract from your supermarket. Just keep in mind that the extract is not as potent as essential oil, so may want to add more drops into both your slice and topping. Another essential oil brand is Doterra which is also fantastic! Health food stores also sell essential oil, just be sure they’re good quality as you’ll be ingesting it.
Hope you enjoy this slice friends!Print
This delightful slice is no-bake and infused with peppermint essential oil in both the base and topping. The chocolate base is a simple 5-ingredient biscuit mixture using Dutch cocoa powder and peppermint oil. The topping is only 2-ingredients, white chocolate and more peppermint!
- 1 packet (200g) plain arrowroot biscuits (gluten free or regular), or any plain biscuits such as digestive biscuits
- 1/4 cup (30g) Dutch process cocoa powder, or natural cocoa powder
- 80g butter (1/2 cup) salted butter, melted
- 2 Tbsp (40g) pure maple syrup
- 4–5 drops peppermint essential oil, I use Young Living Essential Oils or you can use peppermint extract, keeping in mind that extract is not as potent, so you may want to add more
- 200g white chocolate block of choice, broken into squares, I use Cadbury baking white chocolate
- 2 Tbsp (30g) coconut oil
- 3–4 peppermint essential oil, I use Young Living Essential Oils or you can use peppermint extract, keeping in mind that extract is not as potent, so you may want to add more
- Line a 9 inch x 5 inch rectangle/loaf baking pan with parchment paper, set aside.
- In a food processor, crush biscuits into crumb, not too fine, still leaving some larger chunks. Transfer into a large mixing bowl.
- Add in cocoa, melted butter, maple syrup and peppermint essential oil. Add more or less essential oil if desired, just taste test the mixture! Mix until well combined.
- Transfer mixture into lined pan and press into an even layer.
- Place in the refrigerator for about 30 minutes or until just set.
- Prepare a double boiler with a heat proof mixing bowl over simmering water.
- Add chocolate and coconut oil to the bowl and gently melt over a low-medium heat, stirring occasionally. Once completely melted, turn off heat.
- Add peppermint essential oil, adding more or less if desired, just taste test the chocolate! Mix until well combined and smooth.
- Remove base from refrigerator.
- Pour melted chocolate over the base. Pick up the pan and gently move around so chocolate spreads into an even layer on top.
- Refrigerate for a further 2-3 hours or until the chocolate has completely hardened.
- Before slicing, remove from pan and allow to sit at room temperature for 10-15 minutes so the chocolate slightly softens, making it easier to cut through. You may also want to run your knife under hot water for a few seconds, wipe it dry, then slice easily into the chocolate.
- Store in an air-tight container, refrigerated, for 1 week.