A teatime choc-mint treat that combines crunchy chocolate shortbread, a peppermint filling and a snappy chocolate topping. This recipe for Chocolate Peppermint Shortbread Slices features Marvello Bake. To find out more about the ingredient, click here.

Chocolate Peppermint Shortbread Slices


250g Marvello Bake
½ tsp Vanilla Extract
250g Cake flour
80g Icing Sugar
50g Cocoa Powder
2 Tbsp Meadowland Cream

Chocolate Layer

500g Good Quality Dark Chocolate 60-70%
60g Marvello Bake

Peppermint Filling

700g Icing Sugar
2 tsp Peppermint Essence
7 Tbsp Boiling Water
80g Peppermint Aero, chopped


  • Preheat the oven to 180°C or 160°C fan assisted.
  • Line a rectangular baking tray with greaseproof paper approx. 20 x 35cm
  • Cream together the Marvello and the icing sugar with the vanilla
  • Add the sifted flour and cocoa powder with the cream
  • Beat until combined
  • Press the dough into the tin in an even layer
  • Bake for 20 to 25 minutes
  • Set aside to cool
  • Sift the icing sugar and add the boiling water and peppermint essence
  • Mix till smooth then quickly spread over the shortbread base
  • Sprinkle the chopped peppermint aero over the cooling peppermint layer and allow to set in the fridge
  • Melt together the chocolate and the Marvella
  • Pour over the set peppermint and spread evenly. Allow for the chocolate to set before slicing

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