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Chocolate Peppermint Slices



  • 2/3 cup self-rising flour
  • 3 tablespoons cocoa
  • 1/4 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1 tablespoon butter
  • 1/3 cup water
  • 1 egg

Peppermint Filling

  • 2 1/4 cups confectioners' sugar
  • 1 tablespoon oil
  • 2 tablespoons milk
  • 1/2 teaspoon peppermint extract

Chocolate Topping

  • 4 (4 ounce) squares dark chocolate, chopped
  • 3 tablespoons unsalted butter


  1. Grease a 15 x 10-inch jellyroll pan; line with greased paper.
  2. Crust: Sift flour, cocoa and baking soda into small bowl of electric mixer; add sugar, butter and water. Beat on medium speed for two minutes.
  3. Add egg; beat until combined.
  4. Spread mixture into prepared pan.
  5. Bake at 350 degrees F for about 20 minutes; cool in pan.
  6. Peppermint Filling: Combine confectioners' sugar and oil in a small heatproof bowl; stir in enough milk to make a stiff paste.
  7. Add peppermint extract. Stir over hot water until spreadable.
  8. Chocolate Topping: Melt chocolate and butter over hot water.
  9. Spread cooled base with Peppermint Filling; refrigerate until set. Spread with Chocolate Topping.
  10. Refrigerate until set before cutting.

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