Edd Kimber's Peppermint Chocolate Slices

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Edd Kimber's Peppermint Chocolate Slices

Photography by Edd Kimber from One Tin Bakes

Inspirational baker Edd Kimber is back in the building this weekend to teach his Patisserie Perfection class. If you can't be there this time, bring some of Edd's treats to you with his Peppermint Chocolate Slices recipe from his new book 'One Tin Bakes.'

The combination of chocolate and peppermint is heavenly and this recipe, inspired by the Aussie mint slice, is a great way to show it off. Technically a refrigerator/icebox cake, it is incredibly easy to make, even if it has a couple of different elements to prepare.


Makes 16

For the base
300g (10 ½ oz) digestives or graham crackers
170g (6oz/1 ½ sticks) unsalted butter, diced
50g (1 ¾ oz/⅔ cup) cocoa powder
75g (2 ¾ oz/⅓ cup) light brown sugar
2 large eggs
1 teaspoon vanilla extract
150g (5 ½ oz/1 ¾ cups) desiccated coconut
½ teaspoon flaked sea salt

For the peppermint layer
85g (3oz/ ¾ stick) unsalted butter, at room temperature
330g (11½oz/2 ½ cups) icing (powdered) sugar
80ml (3floz/⅓ cup) double (heavy) cream
2 teaspoons peppermint extract
Green food colouring (optional)

For the chocolate topping
225g (8oz) dark chocolate (60% cocoa solids), roughly chopped
40g (1 ½ oz/3 tablespoons) unsalted butter
1 tablespoon golden syrup or clear honey


  1. Lightly grease the baking tin, then line with a strip of parchment paper that overhangs the two long sides of the tin. Secure the paper in place with two metal clips.
  2. To make the base, place the digestives or graham crackers into a large freezer bag and crush into crumbs using a rolling pin (a few small chunks are totally fine). Place the butter, cocoa and sugar into a heatproof bowl set over a pan of simmering water (ensuring the bottom of the bowl doesn’t touch the water underneath) and stir until the butter is melted and everything is smooth. Add the eggs and whisk for a couple of minutes, or until the mixture thickens. Remove from the heat and mix in the remaining ingredients. Scrape into the prepared tin and spread into an even layer. Refrigerate while you make the peppermint layer.
  3. For the peppermint layer, place the butter into a large bowl and, using an electric mixer, beat on medium speed, or until the butter is light and creamy. Slowly incorporate the sugar, then increase the speed to high and beat for about 5 minutes, or until light and fluffy. Pour in the cream and peppermint extract, plus a drop or two of food colouring (if using) and mix until evenly combined. Scrape into the tin, spreading over the base in an even layer. Refrigerate for an hour before making the topping.
  4. Place all the topping ingredients in a heatproof bowl set over a pan of simmering water (ensuring the bottom of the bowl doesn’t touch the water underneath) and stir occasionally until everything is melted and smooth. Remove from the heat and pour over the filling, spreading into an even layer. Refrigerate until set.
  5. To serve, use the parchment paper to lift the mixture from the tin, then cut into pieces using a sharp knife. If you want clean slices, using a knife that’s been heated in hot water (dried before using) for each cut will help.
  6. Store in a sealed container in the refrigerator for up to a week.

Extract taken from One Tin Bakes by Edd Kimber.

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Edd Kimber

Author: Edd Kimber

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