Peppermint Crisp Caramel Slice Recipe

ByEmily Johnson
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This peppermint crisp caramel slice is a twist on the traditional South African peppermint crisp tart, making it a convenient and tasty treat.

It has a layer of caramel flavored with peppermint crisp, sitting between a coconut shortbread base and a rich dark chocolate topping.

It’s like elevating the classic Millionaire’s shortbread.

Since caramel and mint go so well together, I decided to add peppermint crisp to the caramel, transforming the traditional recipe into something special with a South African touch.

Peppermint Crisp Caramel Slice recipe

Ingredients

Check out all the ingredients required for this recipe.

Shortbread Base

  • Butter is key to the flavor. Use salted butter and skip extra salt; use unsalted butter and add salt.
  • Use plain or all-purpose flour.
  • Icing sugar adds sweetness and tenderness. Caster sugar or granulated sugar adds crispness.
  • Add salt if using unsalted butter to enhance flavor.
  • Desiccated coconut adds a hint of coconut flavor.

Caramel Filling

  • Brown sugar gives the caramel its rich flavor.
  • Full cream condensed milk is essential for creaminess and proper setting.
  • Golden syrup keeps the caramel soft and adds flavor.
  • Butter adds richness, and salt balances the sweetness.
  • Peppermint crisp adds the peppermint flavor.

Chocolate Topping

  • Use dark chocolate with a neutral oil (like coconut oil) or butter to prevent cracking.
  • I recommend 50% dark chocolate for a balanced taste.
baked cinnamon peppermint crisp caramel ingredients

Variations

  • You can swap golden syrup for corn syrup or liquid glucose if needed.
  • Instead of dark chocolate, you can use peppermint-flavored dark chocolate.
  • Adding coconut to the base is optional, but I think it creates a nice contrast and brings out the classic peppermint crisp tart taste.
  • If you don’t have peppermint crisp, you can use 2 teaspoons of peppermint essence, though it won’t taste the same. It still gives a nice minty caramel flavor.
  • Salt is an important part of baking. I always use table salt in my recipes. To give you an idea of the right measurements, 1 teaspoon of table salt is equal to 1.5 teaspoons of Morton Kosher Salt or 2 teaspoons of Diamond Crystal.

Making Peppermint Crisp Caramel Slice

  • First, preheat your oven to 180°C (fan-forced). Prepare your loaf tin or an 8-inch/20cm round cake tin by greasing it and lining it with parchment paper. Leave some paper hanging over the edges to make it easier to take out the slice later.
  • Let the butter soften until it’s light and fluffy. If it’s not soft enough at room temperature, heat it in the microwave for 15 seconds at a time until it’s soft but not melted. Use a stand mixer, hand mixer, or whisk to beat the butter, caster sugar, and icing sugar together until the mixture is airy and smooth.
  • Now, Add the flour and salt, then mix them with a spatula or wooden spoon until a soft dough forms. Press the dough into the bottom of the prepared tin. Use the back of a measuring cup or offset spatula to press it down firmly. Prick the dough with a fork and bake it for 15 minutes until the base is lightly golden.
  • Let the biscuit base cool in the tin while you prepare the caramel filling.

Caramel Filling

  • Start by gently cutting away most of the chocolate around the peppermint crisp with a sharp knife. Save that chocolate for later—it’ll go on top. Chop the remaining peppermint crisp into small pieces and put it aside while you work on the caramel.
  • In a medium pot, combine butter, syrup, and condensed milk. Heat everything together, stirring constantly as it melts. Once it begins to bubble, keep stirring or whisking for about 5 to 10 minutes. You’ll know the caramel is ready when it thickens and turns golden brown. A quick test: dip a cold spoon or knife into the caramel. If it firms up quickly, it’s good to go. Turn off the heat, then mix in some salt, vanilla, and the chopped peppermint crisp.
  • Pour the caramel mixture over your biscuit base. Bake it in the oven at 180°C for 5 to 10 minutes, just until the edges start to brown a little. Let it cool completely before cutting.

Chocolate Topping

  • Add the chocolate and butter (or oil) to a heatproof bowl. Warm them in the microwave in short bursts of 20-30 seconds, stirring each time until smooth. If you prefer, you can melt the chocolate on the stovetop by placing a heatproof bowl over a pot of simmering water. Make sure the water doesn’t touch the bowl, and be careful not to let any water get into the chocolate, as it will ruin the texture.
  • Once the caramel layer has cooled, pour the melted chocolate over it. Use a spoon or a spatula to spread it out evenly. Let the whole thing set until firm. You can speed this up by refrigerating it for at least 2 hours or leaving it overnight before cutting it into slices.
Chocolate topping baked cinnamon

Storage

You can keep caramel slices fresh by storing them in a sealed container at room temperature, and they’ll stay good for up to five days.

If you want to freeze them, wrap each slice in plastic and then cover it with foil. When you’re ready to enjoy them, let them fully defrost before serving.

Rate & Review

If you tried this recipe, I’d love to hear your thoughts. Your feedback is really helpful for both me and my readers. A 5-star rating would be much appreciated.

Recipe Card

Peppermint Crisp Caramel Slice recipe

Peppermint Crisp Caramel Slice

Emily Johnson
This treat has a rich caramel center with a hint of peppermint, layered between a crumbly coconut shortbread base and a smooth dark chocolate topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Additional time 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine South African
Servings 10 slices
Calories 250 kcal

Equipment

  • 9×9 Inch (23x23cm) Square Cake Pan

Ingredients
  

Shortbread Base

  • 90 grams butter
  • ¼ tsp table salt
  • 125 grams plain flour
  • 25 grams icing sugar
  • 40 grams desiccated coconut
  • 50 grams white granulated sugar

Caramel Filling

  • 90 grams butter
  • 35 grams golden syrup
  • ½ tsp vanilla extract
  • peppermint crisp
  • 75 grams light brown sugar
  • 1 tsp sea salt
  • 300 grams sweetened condensed milk

Chocolate Topping

  • 100 grams dark chocolate
  • 15 grams butter or coconut oil

Instructions
 

Shortbread Base

  • Preheat your oven to 180°C (fan-forced). Prepare your loaf tin or an 8-inch/20cm round cake tin by greasing it and lining it with parchment paper. Leave some paper hanging over the edges to make it easier to take out the slice later.
  • Let the butter soften until it’s light and fluffy. If it’s not soft enough at room temperature, heat it in the microwave for 15 seconds at a time until it’s soft but not melted. Use a stand mixer, hand mixer, or whisk to beat the butter, caster sugar, and icing sugar together until the mixture is airy and smooth.
    90 grams butter, 50 grams white granulated sugar, 25 grams icing sugar
  • Now, Add the flour and salt, then mix them with a spatula or wooden spoon until a soft dough forms. Press the dough into the bottom of the prepared tin. Use the back of a measuring cup or offset spatula to press it down firmly. Prick the dough with a fork and bake it for 15 minutes until the base is lightly golden.
    ¼ tsp table salt, 125 grams plain flour, 40 grams desiccated coconut
  • Let the biscuit base cool in the tin while you prepare the caramel filling.

Caramel Filling

  • Start by gently cutting away most of the chocolate around the peppermint crisp with a sharp knife. Save that chocolate for later—it’ll go on top. Chop the remaining peppermint crisp into small pieces and put it aside while you work on the caramel.
    peppermint crisp
  • In a medium pot, combine butter, syrup, and condensed milk. Heat everything together, stirring constantly as it melts. Once it begins to bubble, keep stirring or whisking for about 5 to 10 minutes. You’ll know the caramel is ready when it thickens and turns golden brown. A quick test: dip a cold spoon or knife into the caramel. If it firms up quickly, it’s good to go. Turn off the heat, then mix in some salt, vanilla, and the chopped peppermint crisp.
    90 grams butter, 35 grams golden syrup, ½ tsp vanilla extract, 75 grams light brown sugar, 300 grams sweetened condensed milk, 1 tsp sea salt
  • Pour the caramel mixture over your biscuit base. Bake it in the oven at 180°C for 5 to 10 minutes, just until the edges start to brown a little. Let it cool completely before cutting.

Chocolate Topping

  • Add the chocolate and butter (or oil) to a heatproof bowl. Warm them in the microwave in short bursts of 20-30 seconds, stirring each time until smooth. If you prefer, you can melt the chocolate on the stovetop by placing a heatproof bowl over a pot of simmering water. Make sure the water doesn’t touch the bowl, and be careful not to let any water get into the chocolate, as it will ruin the texture.
    100 grams dark chocolate, 15 grams butter or coconut oil
  • Once the caramel layer has cooled, pour the melted chocolate over it. Use a spoon or a spatula to spread it out evenly. Let the whole thing set until firm. You can speed this up by refrigerating it for at least 2 hours or leaving it overnight before cutting it into slices.

Notes

For the caramel filling to firm up properly, it’s important to use full-cream condensed milk.
This helps the texture turn out just right for cutting. Baking the filling also plays a role in making sure it sets well.
If you want clean, even pieces, try measuring with a ruler first. Then, heat a sharp knife by dipping it in hot water, dry it off, and cut.
Warming the knife and wiping it after each cut will give you neat, smooth slices.
Emily Johnson

Emily is the founder, baker, & photographer behind Baked Cinnamon. She is passionate about creating and sharing simple, easy-to-follow recipes for home bakers.

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