Peppermint Traybake

This no-bake Peppermint Traybake has a no-bake chocolate base, minty green middle layer and a soft chocolate topping. Perfect for an after-dinner treat!

Course Dessert

Cuisine American

Prep Time 30

Chill Time 3 30

Total Time 4

Servings squares

Calories 189kcal

Author Samantha Pickthall

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

US Customary - Metric

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