Best 5 After Dinner Mint Slice Recipes

TRADITIONAL PEPPERMINT SLICE

Steps:

• Preheat oven to 170 degrees celsius (fan-forced).
• Line an 18cm x 28cm rectangular slice tin with baking paper and set aside.
• To make the base, sift the self raising flour into a bowl. Add the coconut and brown sugar and stir to combine.
• Add the melted butter and mix well until crumbly and completely combined.
• Press the mixture firmly into the base of the prepared tin and smooth with a spoon.
• Bake for 20 minutes or until lightly golden. Set aside to cool slightly.
• Meanwhile, melt the copha in the microwave. Sift over the icing sugar and add the milk, peppermint extract and green food colouring. Mix until smooth. If the mixture is too thick, add an extra tablespoon of milk and mix through.
• Spread the peppermint mixture over the top of the slightly warm slice base, then place tin into the fridge until completely cold (approximately 2 hours).
• Melt the chocolate and vegetable oil (or coconut oil) in the microwave on 50% power for 3-4 minutes, stirring every 30 seconds with a dry metal spoon.
• Pour the chocolate topping over the peppermint layer and chill for 30 minutes or until set. Cut into squares when the chocolate has hardened but not completely set.
• Preheat oven to 170 degrees celsius (fan-forced).Line an 18cm x 28cm rectangular slice tin with baking paper and set aside.
• Melt the butter in the Thermomix bowl for 3 minutes, Speed 2, 100 degrees.
• Add the self raising flour, coconut and brown sugar and mix for 15 seconds, Reverse, Speed 4. Scrape down the sides of the bowl and repeat for a further 15 seconds or until completely combined (use the spatula to help mix).
• Press the mixture firmly into the base of the prepared tin and smooth with a spoon. Bake for 20 minutes or until lightly golden. Set aside to cool slightly.
• Meanwhile, place the icing sugar into the Thermomix bowl and sift by mixing for 8 seconds, Speed 8. Pour the icing sugar into a separate bowl and set aside.
• Melt the copha in the Thermomix bowl for 4 minutes, 100 degrees, Speed 2. Add the sifted icing sugar, milk, peppermint extract and green food colouring. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat 2-3 times or until smooth. Note: If the mixture is too thick, add an extra tablespoon of milk.
• Spread the peppermint mixture over the top of the slightly warm slice base and place into the fridge to cool completely (approximately 2 hours).
• Place the chocolate melts into a clean Thermomix bowl. Grate for 10 seconds, Speed 8. Scrape down the sides of the bowl, add the vegetable oil (or coconut oil) and melt for 4 minutes, 80 degrees, Speed 2.
• Pour the chocolate topping over the peppermint layer and chill for 30 minutes or until set. Cut into squares when the chocolate has hardened but not completely set.

AFTER DINNER MINTS

Steps:

• In a small pan on medium heat, melt carob chips. Add mint oil. Spoon 1/2 teaspoon of melted carob and mint oil into bottom of confection candy cups. Chill 10 minutes. Keep refrigerated.

AFTER DINNER MINTS

Steps:

• Soften the butter,
• Blend in cream cheese, icing sugar and peppermint essence.
• Roll into small balls, press flat with the palm of your hand.
• Place in the freezer until firm and then coat with melted chocolate.
• Store in freezer.

CHOCOLATE MINT TART

Steps:

• Make the crust: In the bowl of a food processor, combine the flour, confectioners' sugar, cocoa powder and salt. Pulse to combine. Add the butter and pulse until the mixture resembles coarse meal.
• In a small bowl, whisk the egg yolk with 1 tablespoon cold water. Add the yolk mixture to the food processor and pulse until it is evenly distributed. The mixture will appear crumbly, but should hold together very easily when pressed. Add a bit more water, 1 teaspoon at a time, if necessary. Turn the mixture out onto a piece of plastic wrap and form it into a disc. Wrap the disc in plastic and refrigerate for at least 1 hour.
• On a lightly floured surface, roll the chilled dough into a circle 1/4- to 1/8-inch thick. Gently fit the dough into a 9-inch tart pan with a removable bottom and trim the top evenly. Repair any cracks or tears in the dough with the trimmings and reserve the trimmings, wrapped in plastic and kept at room temperature, to use later if necessary. Freeze for 30 minutes.
• While the shell is chilling, heat oven to 375 degrees. Just before baking, dock the shell all over with a fork, and line the bottom and sides with aluminum foil. Bake the shell until it is cooked through and crisp, about 25 minutes. Remove the foil and, using the leftover dough, repair any cracks that may have formed. Cool the shell on a rack while you prepare the rest of the tart.
• Make the white chocolate ganache: Heat the 1 3/4 cups heavy cream and mint leaves in a saucepan over medium-high until simmering. Turn off heat and let cream steep for at least 30 minutes and up to 1 hour.
• Strain the cream through a fine mesh sieve, pressing on the leaves to extract as much cream as possible. Reserve 1 cup of the cream, covered, in the refrigerator.
• Heat the remaining 3/4 cup of cream until simmering and pour it over the white chocolate in a large bowl or the bowl of a stand mixer. Whisk the mixture until smooth, then let it cool to room temperature, about 30 minutes. If the chocolate is resisting melting, set the bowl over a pan of simmering water and whisk until smooth.
• Add the butter and a pinch of salt and whip the ganache on high speed for 10 minutes. It will go from slightly translucent to opaque and aerated. Taste and add the peppermint extract if desired. Pour the whipped ganache into the cooled tart shell, smooth the top and refrigerate until firm, about 1 hour.
• Make the bittersweet ganache: Bring the cream to a simmer in a small saucepan. Add the chocolate, butter and salt to a heat-safe bowl and whisk in the hot cream until smooth. If the chocolate is resisting melting, set the bowl over a pan of simmering water and whisk until smooth.
• Use a spatula to spread the bittersweet ganache over the cooled white chocolate ganache. Refrigerate until firm, about 1 hour.
• Just before serving, make the mint cream topping: Whip the reserved 1 cup of infused cream with the confectioners' sugar to soft peaks. Add peppermint extract, if desired. Spread the whipped cream over the top of the ganache and serve the tart cold. Wipe off your knife in between slices for the cleanest cuts.

AFTER DINNER MINTS

Steps:

• Lightly spray baking sheet. Place sugar, water, corn syrup, butter and salt in a large saucepan. Cook over medium high heat, stirring occasionally, for 10 minutes, or until it reaches 270 degrees F. (When a small amount is dropped in ice water it will form threads that will bend.) Take off heat, let stand until it stops bubbling.
• Pour the mixture onto prepared cookie sheet and let stand for 5 minutes, or until cool. Drizzle peppermint flavoring and food coloring over candy. Dip fingers in cornstarch and pull candy straight without twisting. Keep on folding and stretching until it looks creamy. Stretch candy into a 1/2 inch rope.Pour powdered sugar into the baking pan. Cut the candy into 1/2 inch pieces and toss in sugar to coat. let stand overnight.