Chocolate Peppermint Christmas Slice

Christmas, baking | December 17, 2017 | By

Chocolate Peppermint Christmas Slice

Honestly, this is only very loosely Christmas-related but everybody LOVES it!  Other than the peppermint-hating crowd….We actually make the slice year round but add these decorations on the top for Christmas.  We cut it into slices and add it to our selection of Christmas baking we gift to our wonderful teachers and friends. This recipe is dairy, egg and nut free. It could be made gluten-free by using gluten free chocolate biscuits (I have used the Leda peppermint ones and its quite delicious!), and checking the marshmallows and icing sugar are gluten free.  

Chocolate Peppermint Christmas Slice

Chocolate Peppermint Christmas Slice

Chocolate Peppermint Christmas Slice
Yields 16
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Prep Time
45 min
Total Time
45 min
Prep Time
45 min
Total Time
45 min
250 calories
37 g
2 g
11 g
2 g
5 g
63 g
54 g
30 g
0 g
6 g
Nutrition Facts
Serving Size
63g
Yields
16
Amount Per Serving
Calories 250
Calories from Fat 98
% Daily Value *
Total Fat 11g
17%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 2mg
1%
Sodium 54mg
2%
Total Carbohydrates 37g
12%
Dietary Fiber 1g
5%
Sugars 30g
Protein 2g
Vitamin A
4%
Vitamin C
11%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Base
  1. 2 packets dairy free Oreo biscuits
  2. 1/4 cup dairy free condensed milk (I make my own but you can buy coconut condensed milk)
  3. 1/4 cup melted margarine
Peppermint Layer
  1. 1 heaped tablespoon margarine
  2. 1 1/2 cups icing sugar (approx)
  3. 1 Tablespoon boiling water
  4. splash peppermint essence
Chocolate Topping
  1. 200g dairy free dark chocolate (I use Whittakers 74%)
  2. 150 ml dairy free milk, soy cream or coconut cream
  3. 8 large candy canes, crushed with a rolling pin in a bag
  4. a handful baby marshmallows
  5. 8 Oreo cookies, broken into smallish pieces
  6. 1/4 cup dried cranberries
Base
  1. Grind the biscuits in a food processor or with a rolling pin in a plastic bag. Place the condensed milk and margarine in a bowl and heat until the margarine is melted. Pour into the biscuit mix and blend until it comes together. Press into a tin lined with paper using the back of a spoon. Place in the refrigerator for an hour.
Peppermint Layer
  1. Melt the margarine. Add the icing sugar and whisk in the boiling water. You may need to add more icing sugar or water depending on the consistency. It should be very thick, but spreadable with a palette knife. Add the peppermint essence to taste. Spread very carefully over the biscuit layer taking care not to drag the biscuits up into the icing. Return to the refrigerator for another hour.
Chocolate Topping
  1. Bring the milk to the boil in a pot. In the meantime, break the chocolate up into small pieces and place in a bowl. Pour the hot milk over the chocolate, cover with cling film or a plate and let sit for 3 minutes. Remove the cover and whisk until the chocolate is melted. Pour over the peppermint layer and return to the fridge.
  2. Add the topping ingredients then cut into bars when set and try not to eat it all at once!
beta
calories
250
fat
11g
protein
2g
carbs
37g
more
Fun With Allergy Kids http://allergykids.co.nz/
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