• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Breads and Muffins
    • Dessert
      • Bars and Slices
      • Biscuits and Cookies
      • Cakes and Cupcakes
      • Puddings
    • Pies and Tarts
    • Savoury
    • South African Recipes
  • About
  • Products
  • Contact

Salty Ginger

menu icon
go to homepage
  • HOME
  • RECIPES
  • ABOUT
  • PRODUCTS
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Substack
    • Threads
  • search icon
    Homepage link
    • HOME
    • RECIPES
    • ABOUT
    • PRODUCTS
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Substack
    • Threads
  • ×
    • Honey mustard chicken with thyme on top
      Honey Mustard Chicken Bake
    • Caramelised Onion and Chilli pasta with lemon and parsley
      Caramelised Onion and Chilli Pasta
    • Cooked chicken with vegetables in a bowl with creamy sauce on top
      Creamy Garlic and Paprika Chicken
    • Tuscan-Chicken-Thighs-recipe-feature-image
      Tuscan Chicken Thighs
    • Oatmeal chocolate chip cookie broken in half.
      Chocolate Chip Oatmeal Cookies
    • Oatmeal cookies with raisins on a baking tray.
      Oatmeal Raisin Cookies
    • Sliced banana date loaf on a wooden plate.
      Banana Date Loaf
    • White chocolate and lemon cookies on a baking tray.
      Lemon and White Chocolate Cookies
    • Cheesecake with a biscuit base.
      Biscuit Base
    • Blueberry cinnamon rolls with blueberry frosting in a baking dish.
      Homemade Blueberry Cinnamon Rolls
    • Lemon poppy sedd scones on a wooden board.
      Lemon Poppy Seed Scones
    • Slice of cheesecake next to the full cheesecake on a serving board.
      The Perfect New York Cheesecake
    Home | Recipes | South African Recipes

    Published: Jan 28, 2022 · Updated: Jan 31, 2022 by Angie Dixon ·

    Peppermint Crisp Caramel Slice

    jump to recipe Pin
    Peppermint crisp caramel slices on a board.

    This peppermint crisp caramel slice takes the classic South African peppermint crisp tart and transforms it into a delicious on-the-go caramel slice. A peppermint crisp infused caramel layer is sandwiched between a coconut whipped shortbread and dark chocolate. Taking the Millionaire's shortbread to the next level.

    peppermint crisp caramel slices on a board

    A few months ago while scrolling through Instagram I was struck by ATE Kitchen's Peppermint Crisp Thumbprint cookies - such a great idea! Taking a classic South African Pudding and giving it a delicious twist.

    Immediately I knew I needed to turn my Caramel Slice aka Millionaire's Shortbread into a Peppermint Crisp Slice

    Jump to:
    • Why a Peppermint Crisp Slice?
    • What You Need for this Recipe
    • Substitutions/Variations
    • Making Peppermint Crisp Caramel Slice
    • Pro Tips for this Recipe
    • Peppermint Crisp Slice FAQ
    • Rate & Review!
    • Pin for Later
    • Recipe Card
    • Community Comments

    Why a Peppermint Crisp Slice?

    Well, when in Rome! Here in New Zealand, every single supermarket, convenience store and bakery worth its weight in gold will be selling Caramel Slices (alongside the lolly cake slice, ginger slices, and brownies). So it just seemed natural to make a South African - Kiwi blend.

    Knowing that caramel and mint are a perfect pair, with a trusted recipe at hand, adding in peppermint crisp to the caramel was all I needed to turn my Kiwi Slice into a Caramel Slice with a South African twist.

    What You Need for this Recipe

    Equipment

    Special Equipment needed includes a loaf tin or an 8 inch or 20cm round cake tin.

    Ingredients

    Whipped Shortbread Base

    • Butter is a key flavour in these biscuits. If using salted butter, simply leave out the additional salt, if using unsalted butter, additional salt is a must!
    • Flour - plain, standard grade or all-purpose flour is what this recipe calls for.
    • Icing Sugar or Powdered Sugar adds sweetness with the added starches give the biscuit a tender snap.
    • Caster sugar can be substituted with white granulated sugar. Plain white or caster sugar gives a crispness to this biscuit that is otherwise completely lost with just using icing sugar.
    • Salt - add if using unsalted butter. The salt brings out the flavour of the butter and flour.
    • Dessicated Coconut - finely ground dried unsweetened coconut, this gives the biscuit base a little coconut flavour that mimics the tennis biscuit flavour of the peppermint crisp tart.

    Peppermint Caramel Filling

    • Brown sugar - this is a caramel filling after all and needs sugar to form a delightful caramel in the end.
    • Full cream condensed milk adds sweetness and creaminess. Do not use a low-fat version as the fat in the condensed milk is necessary for the caramel to thicken and set up.
    • Golden Syrup adds flavour and keeps the caramel soft, even though it sets enough to be sliced.
    • Butter is a crucial element in caramel. It adds fat and richness.
    • Salt - to balance the sweet.
    • Peppermint crisp - to add the peppermint flavour.

    Chocolate Topping

    Dark chocolate and a neutral oil such as coconut oil or even some butter. This allows the chocolate to be sliced without cracking. I suggest using 50% dark chocolate, I tried 72% and it was just too much for me. This is a personal choice.

    Peppermint Crisp Tart Slice Ingredients

    Substitutions/Variations

    Golden syrup can be substituted with corn syrup or liquid glucose.

    Dark chocolate can be substituted with peppermint dark chocolate.

    Coconut does not need to be added to the base, but I do feel it adds a nice contrast to the slice and gives it that classic peppermint crisp tart flavour.

    Peppermint crisp can be replaced with 2 teaspoons of peppermint essence. However, it does not have the same flavour as a peppermint crisp but does make a nice minty caramel anyway.

    Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.

    Making Peppermint Crisp Caramel Slice

    Whipped Shortbread Base

    Step 1 - Preheat the oven to 180°C(fan-forced). Grease and line a loaf tin or 8 inch/20cm round cake tin with parchment paper leaving an overhang to allow for easy removal of the slice.

    Note - these overhands are essential to having the caramel slice release easily when it is completed. The first time I made this slice in a loaf tin, I only had overhangs on two sides and I battled to get the slice to release.

    Step 2- Soften the butter to a whipping consistency. If room temperature butter is not soft enough, pop in the microwave for 15-second bursts until soft but not melted. Beat the butter, caster sugar, icing sugar together using a stand mixer, electric handheld mixer or whisk until the butter is light, fluffy and aerated.

    butter and sugar whipped together

    Step 3 - Add in the flour and salt, mixing with a spatula or wooden spoon until a soft pliable dough forms. Press this dough into the bottom of the prepared tin. Use the back of a cup measurer or offset spatula to really press the dough into the pan. Prick the dough with a fork throughout and bake for 15 minutes until the biscuit base is a nice light golden brown.

    whipped shortbread base step 3 - biscuit base pressed into tin

    Step 4 - Allow the biscuit base to cool in the tin while you make the caramel filling.

    Peppermint Caramel Filling

    Step 1 - Using a sharp knife, carefully remove the bulk of the chocolate surrounding the peppermint crisp. Keep the chocolate for the chocolate topping. Finely chop the crisp and set aside while making the caramel.

    Step 2 - Place the butter, syrup, condensed milk in a medium-sized saucepan and bring to a boil, stirring the entire time all the ingredients are melting together. Once the caramel has started to heat up and boil, whisk/stir constantly for 5 to 10 minutes until the caramel has started to thicken and brown. To test the caramel, take a cold teaspoon or knife and dip it in, if it sets up fairly quickly the caramel is done. Take off the heat and stir through the salt, vanilla and peppermint crisp pieces.

    peppermint caramel filling poured over baked biscuit base
    Baked caramel filling

    Step 3 - Pour the caramel filling over the biscuit base and bake at 180°C for 5 to 10 minutes. Once the edges have just started to caramelize, remove from the heat and allow to cool completely.

    Note - baking the caramel really ensures that the caramel will be nicely set when slicing into the peppermint caramel slice.

    Chocolate Topping

    Step 1 - In a heatproof bowl, place the chocolate and butter or oil, and zap in 20-30 second increments until the chocolate is melted, stirring after each interval. Alternatively, melt the chocolate in a glass dish over a pot of water on the stove. Do not let the water touch the bottom of the glass bowl. Do not get water into the chocolate, the chocolate will seize.

    Step 2 - Pour the chocolate over the cooled caramel filling, and spread evenly using the back of a spoon or offset spatula. Allow the slice to cool completely before slicing. You can place the entire tin into the fridge for at least 2 hours or overnight before slicing.

    Chocolate topping poured over the caramel

    Watch the Peppermint Crisp Caramel Slice Web Story here.

    Pro Tips for this Recipe

    When lining the slice tin, make sure you have an overhang on each side of the tin, this allows for easy removal.

    Stir the caramel constantly to ensure the caramel doesn't catch at the bottom of the saucepan.

    The caramel layer needs to be cool but not necessarily cold before adding the chocolate, this keeps the slice layers crisp and neat.

    Weighing & Measuring Ingredients

    Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.

    However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.

    The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.

    For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.

    Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.

    Storage and Freezing

    Caramel slices can be stored in an airtight container at room temperature for about 5 days.

    For Freezing, wrap the slice in plastic wrap and foil in individual servings. Allow thawing completely before serving.

    Peppermint crisp caramel slices lined up in a row to show the layers

    Peppermint Crisp Slice FAQ

    Can a peppermint crisp caramel slice (millionaire's shortbread) be frozen?

    Yes. Wrap the slice in plastic wrap and foil in individual servings. Allow thawing completely before serving.

    How to cut a peppermint crisp caramel slice without the chocolate cracking?

    The trick is to add a neutral oil or butter to the chocolate. To get clean even slices, mark your slice using a ruler, and then warm up your sharp knife in hot water, wipe dry and cut. By warming up the blade and wiping it clean in between each slice you will get perfect slices.

    When should the peppermint crisp caramel slice (millionaire's shortbread) be cut?

    The slice should only be cut once the caramel and chocolate have been set completely. To ensure this, place the slice in the fridge for two hours or overnight.

    Why didn't the peppermint crisp caramel slice (millionaire's shortbread) set?

    The caramel was not cooked enough. The easiest way to prevent this is to test the caramel by using a cold teaspoon or knife. If the caramel sets up fairly quickly and doesn't run, your caramel is ready to pour over the biscuit base. If the caramel is still fairly runny, cook it longer. Baking the caramel for 15 minutes until the edges are bubbly and dark will also ensure the caramel sets properly.

    How long can peppermint crisp caramel slices be stored?

    Caramel slices can be stored in an airtight container at room temperature for about 5 days.

    Rate & Review!

    If you made this recipe, please leave a star rating! It gives my readers and me helpful feedback. If you want more recipes, subscribe to my newsletter, and follow me on Instagram, Pinterest, and Facebook!

    Pin for Later

    peppermint crisp tart caramel slice viewed from above

    Recipe Card

    Peppermint crisp caramel slices on a board.

    Peppermint Crisp Caramel Slice

    Angie Dixon
    This peppermint crisp caramel slice consists of a caramel layer infused with peppermint crisp sandwiched between a coconut whipped shortbread and dark chocolate.
    5 from 3 votes
    Print Recipe Pin Recipe Email Recipe Save Recipe Saved!
    Prep time.Prep Time 25 minutes mins
    Cook time.Cook Time 25 minutes mins
    Additional Time 2 hours hrs
    Total time.Total Time 2 hours hrs 50 minutes mins
    CourseCourse Dessert
    CuisineCuisine Australian
    Servings 12 slices

    Equipment

    • 9x9 Inch (23x23cm) Square Cake Pan

    Ingredients
     
     

    Whipped Shortbread Base

    • 90 grams butter
    • 25 grams icing sugar
    • 50 grams white granulated sugar (caster/granulated)
    • 125 grams plain flour (all-purpose/standard grade)
    • ¼ teaspoon table salt (if using unsalted butter)
    • 40 grams desiccated coconut

    Peppermint Crisp Caramel Filling

    • 75 grams light brown sugar
    • 300 grams sweetened condensed milk  (¾ tin of full cream condensed milk)
    • 35 grams golden syrup (light corn syrup/maple syrup)
    • 90 grams butter
    • 1 teaspoon sea salt salt to taste
    • ½ teaspoon vanilla extract
    • peppermint crisp of a peppermint crisp bar

    Chocolate Topping

    • 100 grams dark chocolate
    • 15 grams butter or coconut oil
    Prevent your screen from going dark

    Instructions

    Whipped Shortbread Base

    • Preheat the oven to 200°C/390F. Grease and line a loaf tin or 8 inch/20cm round cake tin with parchment paper leaving an overhang to allow for easy removal of the slice.
    • Soften the butter to a whipping consistency. If room temperature butter is not soft enough, pop in the microwave for 15-second bursts until soft but not melted. Beat the butter, caster sugar, icing sugar together using a stand mixer, electric handheld mixer or whisk until the butter is light, fluffy and aerated.
      90 grams butter, 50 grams white granulated sugar, 25 grams icing sugar
    • Add in the flour, coconut and salt, mixing with a spatula or wooden spoon until a soft pliable dough forms. Press this dough into the bottom of the prepared tin. Use the back of a cup measurer or offset spatula to really press the dough into the pan. Prick the dough with a fork throughout and bake for 15 minutes until the biscuit base is a nice light golden brown.
      125 grams plain flour, ¼ teaspoon table salt, 40 grams desiccated coconut
    • Allow the biscuit base to cool in the tin while you make the caramel filling.

    Caramel Filling

    • Using a sharp knife, carefully remove the bulk of the chocolate surrounding the peppermint crisp. Keep the chocolate for the chocolate topping. Finely chop the crisp and set aside while making the caramel.
      peppermint crisp of a peppermint crisp bar
    • Place the butter, syrup, brown sugar, condensed milk in a medium-sized saucepan and bring to a boil, stirring the entire time all the ingredients are melting together. Once the caramel has started to heat up and boil, whisk/stir constantly for 5 to 10 minutes until the caramel has started to thicken and brown. To test the caramel, take a cold teaspoon or knife and dip it in, if it sets up fairly quickly the caramel is done. Take off the heat and stir through the salt, vanilla and peppermint crisp pieces.
      75 grams light brown sugar, 300 grams sweetened condensed milk , 35 grams golden syrup, 90 grams butter, ½ teaspoon vanilla extract, 1 teaspoon sea salt
    • Pour the caramel filling over the biscuit base and bake at 180°C for 5-10 minutes. Once the edges have just started to caramelize, remove from the heat and allow to cool completely.

    Chocolate Topping

    • In a heatproof bowl, place the chocolate and butter or oil, and zap in 20-30 second increments until the chocolate is melted, stirring after each interval. Alternatively, melt the chocolate in a glass dish over a pot of water on the stove. Do not let the water touch the bottom of the glass bowl. Do not get water into the chocolate, the chocolate will seize.
      100 grams dark chocolate, 15 grams butter or coconut oil
    • Pour the chocolate over the cooled caramel filling, and spread evenly using the back of a spoon or offset spatula. Allow the slice to cool completely before slicing. You can place the entire tin into the fridge for at least 2 hours or overnight.

    Notes

    Condensed milk must be the full cream variety, this ensures the caramel filling will set to a slicing consistency.
    Baking the caramel filling also ensure that the caramel filling will set completely to slicing consistency.
    Dark or milk chocolate can be used for the chocolate topping. In this particular recipe, I used Whittaker's 50% dark chocolate.
    To get clean even slices, mark your slice using a ruler, and then warm up your sharp knife in hot water, wipe dry and cut. By warming up the blade and wiping it clean in between each slice you will get perfect slices.

    Nutrition

    Calories: 250kcal

    Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.

    Tried this recipe?Let us know how it was!

    Weighing & Measuring Ingredients

    Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.

    However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.

    « Mini Cheese Muffins
    Tomato, Onion and Ricotta Tartlets »

    Reader Interactions

    Comments

    No Comments

    Leave a question, comment, or review :) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Peppermint crisp caramel slices on a board.

    Welcome to Salty Ginger

    Hi, I’m Angie Dixon, the cook, photographer, and creator behind Salty Ginger! Here, you will find easy-to-follow recipes for the home cook and baker!

    More about me →

    Let's Keep in Touch!

    Popular Recipes


    These are the most popular recipes on Salty Ginger right now!

    • Condensed milk cookies on a baking sheet.
      Condensed Milk Biscuits (Cookies)
    • Peppermint crisp tart in a serving dish, with a serving spoon, sprinkled with pieces of peppermint crisp.
      Peppermint Crisp Tart
    • Slice of milk tart on a plate with a piece on a fork.
      No-Bake Milk Tart
    • Buttermilk rusks on a plate.
      Buttermilk Rusks (Karringmelk Beskuit)

    Father's Day Recipes


    Are you looking to spoil your dad this coming Father's Day? Here are a few recipes to make him feel special!

    • Biscoff brownie propped on another brownie to show fudgy center.
      Easy Swirled Biscoff Brownies
    • Sliced Biscoff blondie showing the swirl of Biscoff spread through the blondie.
      Biscoff Blondies
    • Sliced tomato puff pastry tart showing cheese, tomatoes and red onion.
      Tomato Puff Pastry Tart
    • Three lemon bars stacked on each other with a dusting of icing sugar.
      Easy Lemon Slice

    Let's Get Social


    Footer

    Peppermint crisp caramel slices on a board.

    ↑ back to top

    About

    Contact

    Products I Use

    Recipes

    Subscribe

    • https://www.facebook.com/marylousaltyginger
    • https://www.instagram.com/marylou_saltyginger/
    • Threads
    • https://www.pinterest.nz/marylou_saltyginger/_created/

    Privacy Policy

    Terms of Use

    Photo and Recipe Policy

    COPYRIGHT © 2024 SALTY GINGER | ALL RIGHTS RESERVED

    103 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required