Chocolate Peppermint Squares

As March began, I saw that my daughter’s preschool would be talking about leprechauns and pots of gold. FYI, if Little Miss Traybakes found a pot of gold, she would apparently “buy more monkeys”. So my thoughts turned to something to make for St Patrick’s Day. One of my books has a recipe for ‘Homemade Irish Cream Liqueur’ but perhaps we’ll leave that for another day… (edited to add the link now that I’ve made it Homemade Irish Cream Liqueur)

And then I thought of baking something with a hint of green. There are two recipes for Chocolate Peppermint Squares in my books, both remarkably similar. The main difference being the option of coconut or cornflakes in the base. I opted to go with the coconut. I’ll update when I make the ones with cornflakes.

It’s a pretty straightforward bake. Just make sure you take the butter out of the fridge an hour or so before you start to bake – for both the base and the buttercream layer. This will make creaming the butter and sugar so much easier.

Don’t forget to sieve (or is it sift?) your cocoa powder and icing sugar. Both of these ingredients have a tendency to have lumps in them and when you sieve them, it makes mixing so much easier.

You should only need a couple of drops of peppermint extract as it really is quite strong stuff, so be careful if you’re pouring it over your mixing bowl.

And with the green food coloring, use your own judgement here! You should only need a few drops and it’s always better to add less at the beginning and adjust the color as your mix. Mine turned out quite a bright green, but I didn’t seen anyone complaining about the color.

The base of these Chocolate Peppermint Squares is quite crumbly when you first cut into it, so bear that in mind when you’re slicing it into portions. And, of course, any pieces that break off can be eaten by the baker!

Chocolate Peppermint Squares

A cocoa powder and desiccated coconut base, topped with peppermint buttercream and melted chocolate.
Prep Time 30 minutes
Cook Time 15 minutes
Course Dessert, Snack
Cuisine british, Irish
Servings 9 squares



  • 4 oz or 110g butter softened
  • 2 oz or 55g sugar
  • 4 oz or 110g plain flour (all purpose flour)
  • 1 tsp baking powder
  • 1 tbsp cocoa powder
  • 2 oz or 55g desiccated coconut


  • 4 oz or 110g butter
  • 8 oz or 225g icing sugar (powdered sugar)
  • 2 drops peppermint extract
  • green food colouring
  • 8 oz or 225g chocolate melted


  • Preheat your oven to 375F/190C (conventional oven) and line an 8inch/20cm square tin with baking parchment.
  • Cream the butter and sugar together until light and fluffy.
  • Add the coconut, flour, baking powder and cocoa powder and mix well.
  • Spread over the base of the tin and bake for 12-15 minutes. Remove from the oven and leave to cool.
  • Once the base has cooled, cream the butter, icing sugar, peppermint extract and food coloring and spread gently over the base.
  • Top with melted chocolate and place in the fridge to firm up. Once set, cut into squares.


Keyword chocolate, coconut, mint, traybakes


  • Caroline millar

    I have been thinking about these peppermint squares in the last few years as my Mum used to make them when we were young and my brother, sister and I absolutely adored them. Sadly she’s not with us anymore so can’t ask her how she made them, but today, you have made a 55 yr old ‘Norn’ Irish woman very happy!!
    I’m making them now and will savour a happy childhood memory or three later!!
    Thanks again, and this is a super blog.