Best 4 Chocolate Mint Slice Recipes

MINT SLICE COOKIES

Steps:

• Cookies:Line two baking sheets with parchment. In a medium bowl, whisk together cocoa powder, flour, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat until well incorporated, scraping down sides as necessary. Reduce speed to low, add flour mixture, and mix until just combined; do not overmix. Transfer dough to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate at least 1 hour.
• Filling:In the bowl of an electric mixer fitted with the paddle attachment, beat together confectioners' sugar, corn syrup, butter, and peppermint until well incorporated. Transfer filling to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate at least 1 hour.
• Preheat oven to 350 degrees. Roll out dough between two sheets of parchment to a 1/8-inch thickness. Using a 3-inch oval cookie cutter, cut out ovals and place 1 inch apart on prepared baking sheets. Bake until dry, 10 to 12 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely.
• Roll out filling between two sheets of parchment to a scant 1/4-inch thickness. Using the same cutter, cut out ovals and sandwich between two cookies.
• Chocolate Coating:Place 8 ounces chocolate in a metal (or other heatproof) bowl. Set bowl of chocolate over a saucepan containing 2 inches of water (don't let bottom touch the water). Heat over medium and bring to just below a simmer. Let melt, stirring gently until chocolate registers 115 degrees on thermometer. Remove bowl; add remaining 4 ounces chocolate to bowl, stirring constantly until chocolate registers 85 degrees. Return bowl to saucepan off the heat and stir constantly until chocolate registers 89 degrees. Use immediately, stirring frequently while using to maintain temper and prevent streaking once chocolate hardens. If tempered chocolate thickens too much during use, place over simmering water again, stirring, 2 to 3 seconds.
• Working with one at a time, place each sandwich in tempered chocolate and turn to coat completely. Transfer to a fresh parchment-lined baking sheet. Working quickly with the back of the tines of a fork, gently tap top of each sandwich to create a design, then slide to another location on parchment to prevent a border from forming. Let stand until set, at least 30 minutes.

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.

CHOCOLATE-MINT LAYERED COOKIE SLICES

Steps:

• In large bowl, beat butter and sugar with electric mixer on medium speed until creamy. Beat in egg and vanilla. On low speed, beat in 2 1/4 cups flour, the baking powder and salt until dough forms. Divide dough in half (about 1 1/4 cups each); place 1 portion in medium bowl.
• In small microwavable bowl, microwave 1/2 cup of the chocolate chips on High 30 to 60 seconds or until melted, stirring twice. Stir until smooth; cool. Add melted chocolate to dough in medium bowl; knead until combined. To remaining dough, add 1 tablespoon flour, the food color and mint extract; mix until blended. Wrap each portion of dough in waxed paper; refrigerate 30 minutes.
• Pat chocolate dough into rectangle shape. Place between sheets of Reynolds Parchment Paper paper. Roll to 10x6-inch rectangle, patting into shape with fingers as needed to retain rectangle shape. Repeat with green dough; remove top sheet of parchment paper. Remove top sheet of parchment paper from chocolate dough. Turn upside down over green dough, pressing firmly; remove parchment paper. With sharp knife or pizza cutter, cut lengthwise into 3 equal strips. Stack strips so you have 1 long rectangle, about 1 1/2 inches high and 2 inches wide, pressing firmly. Wrap in plastic wrap; refrigerate 1 hour.
• Heat oven to 350°F. ADD Line cookie sheet with Reynolds Parchment Paper; set aside. Trim edges of dough log, if desired. Cut into 1/4-inch slices. On lined cookie sheet, place slices 2 inches apart. Bake 10 to 12 minutes or until edges start to brown. Remove from cookie sheet to cooling rack; cool completely.
• In small microwavable bowl, microwave remaining 1 cup chocolate chips and the shortening uncovered on High 60 to 90 seconds or until melted, stirring twice. Stir until melted. Dip one edge of each cookie in chocolate. Place on Reynolds Parchment Paper; let stand until set, about 1 1/2 to 2 hours.

CHOCOLATE MINT SLICE

Steps:

• Preheat oven to 200°C or 180°C fan-forced. Grease a 22cm springform cake tin.
• Beat butter and sugars together until pale and fluffy. Stir in milk, flour, cocoa powder and salt.
• Lightly grease hands and press mixture into base of prepared tin. Bake in preheated oven 12 minutes or until firm to touch. Remove from oven and cool in tin.
• Make the peppermint centre: using a wooden spoon beat the icing sugar with the water and butter until desired consistency is reached. Add peppermint essence to taste. Spread over cooled biscuit base and refrigerate until set.
• Meanwhile melt chocolate and stir in vegetable oil; spread thinly over peppermint layer using a palette knife. Refrigerate until set. Cut into thin wedges or squares to serve.