Mincemeat Slice: The Perfect Alternative To Mince Pies
If you’re a bit iffy about mince pies or just want a change, do try this chocolate mincemeat slice. It’s delicious. An oat and wholemeal base is covered with a layer of chocolate mincemeat which is itself topped with more of the oaty mixture. Perfect for Christmas and other festive gatherings.
When it came to the Winter Solstice bonfire party a friend was hosting last year, I knew exactly what I wanted to bring along. I’d spotted this fabulous mincemeat slice recipe over at How to Cook Good Food the previous week and thought it would be just the sort of filling treat to keep us warm on a cold and damp winter’s night.
They’d be especially warming as I wanted to use the chilli chocolate mincemeat I’d made a couple of weeks earlier.
They were indeed just right for the evening, as we did get rather chilly and damp; the rain decided to descend just as the bonfire was lit. It was a magical scene however, with lanterns set amongst the trees as though we had surprised a gathering of the local piskies. Maybe they weren’t too happy to have their secret revealed because when I went to check my camera, no pictures were to be found.
Despite the weather, bowls of steaming soup, hunks of bread and fine company kept us in good cheer and we had a lovely evening.
Chilli and Chocolate Mincemeat Slice
Naturally, I went my own way with Laura’s recipe. I increased the quantities slightly and used wholemeal spelt flour. The base mixture is a bit stiff and dry, but persevere when mixing it together. It’s worth it. In order to make the top easier to spread and to give it a slightly different texture, I added an egg.
Of course you don’t have to use either chilli or chocolate in this recipe if you don’t want to. My recipe for chilli chocolate mincemeat is incredibly adaptable. You can leave out the chilli or the chocolate or both.
Or you can just buy a jar instead. If you do this, you might want to add a bit of chocolate and/or chilli to it. I also have a recipe for lemon & ginger mincemeat which you could also use.
The slices were a great success and something I may now be baking with monotonous regularity. Even CT, not a lover of mincemeat, enjoyed his slice. The mincemeat gets a little mixed up in the oaty mixture, so the mincemeat itself is less obvious. You may well find that those who don’t like mince pies will like this chilli and chocolate mincemeat slice.
It even works well as a dessert. Just serve warm with cream, custard or ice-cream.
Other Recipes Using Mincemeat You Might Like
- Almond mincemeat slices
- Chocolate mincemeat flapjacks
- Festive mincemeat brownies
- Mincemeat ice cream
- Mincemeat yeasted buns
- Simnel mincemeat Easter cake with chocolate truffles
What mincemeat recipes do you recommend?
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this festive chilli and chocolate mincemeat slice, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more Christmas recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Chilli & Chocolate Mincemeat Slice. PIN IT.
Mincemeat Slice
Ingredients
- 190 g unsalted butter softened
- 175 g dark muscovado sugar
- 180 g wholemeal spelt flour
- ½ tsp bicarbonate of soda (baking soda)
- 150 g rolled oats (porridge oats)
- 300 g mincemeat I used my homemade chilli chocolate mincemeat
- 50 g dark chocolate chopped
- 1 small fresh red chilli (optional) deseeded and finely chopped, or ½ tsp chilli flakes
- 1 small egg
- icing sugar for dusting
Instructions
- Cream the butter and sugar until light and fluffy.190 g unsalted butter, 175 g dark muscovado sugar
- Sieve in the flour and bicarbonate of soda.180 g wholemeal spelt flour, ½ tsp bicarbonate of soda (baking soda)
- Add the rolled oats and stir to combine. It might be a bit tricky as the mixture is quite dry, but persevere.150 g rolled oats (porridge oats)
- Spoon just over half the mixture into a 9” (23 cm) square silicone mould or lined cake tin and press it flat with the back of a spoon to cover the bottom of the tin.
- Mix the chilli and chocolate into the mincemeat. Then spoon it over the base to cover.300 g mincemeat, 50 g dark chocolate, 1 small fresh red chilli
- Add the egg to the remaining dough mixture.1 small egg
- Spoon this onto the mincemeat and spread out as best you can.
- Bake at 170℃ (325℉, Gas 3) for 30 minutes.
- Allow to cool, dust with icing sugar, then cut into 16 slices.icing sugar for dusting
Notes
Nutrition Estimate
Sharing
I’m submitting this chilli and chocolate mincemeat slice to Bookmarked Recipes, hosted by Jac over at Tinned Tomatoes.
I’m also submitting this to Made with Love Mondays, the weekly made from scratch event over at Javelin Warrior’s Cookin w/ Luv.
I made this to use up the last of my homemade mincemeat as I fancied something other than mince pies. It’s easy to make and so tasty. Definitely a recipe to bookmark for future
So glad you liked them and thanks for letting us know. They’re a firm favourite with me. CT won’t eat mince pies, but he will eat (and enjoy) these.
Made today for the first time.
The recipe’s a keeper for sure.
If the two of us weren’t to eat it all is it possible to freeze the slices?
Silly question really as we’ve already had 2 slices each!
Hi Mitch, glad you’re enjoying the mincemeat slice. I’ve never tried freezing it, but I don’t see why it wouldn’t work. I think I’d be inclined to wrap each one individually to freeze, then let thaw at room temperature when needed. Thanks for your encouraging feedback.
I wanted an alternative to mince pies and I had all the ingredients apart from spelt flour so I used wholemeal instead. I had a bar of orange Lindt chocolate and some fresh chillis. I struggled to spread the mincemeat mixture over the 1st layer so I think dotting it then spreading with a fork might not pull the base up quite so easily. It was utterly delicious! Luckily I have more mincemeat so I think I’ll be doing some more to take to my mums.
Thanks for your feedback Katie. You’re right, the mincemeat is a little bit difficult to spread. I’ll amend the recipe to reflect this. Glad you liked them though.
Hi, this looks interesting but there is no mention of the type of chilli (flakes, powder, fresh etc) or how much one should use… I have a tendancy to be a bit heavy handed with chili so I’d like a rough idea of how much I should use. Thanks!
Hi Melanie. Thanks for pointing out the chilli omission. It’s because I used my homemade chilli and chocolate mincemeat. I’ve just added a note to the recipe, but I will update it properly in a bit. I’d use a small fresh chilli, deseeded and finely chopped or ½ tsp chilli flakes. Mix it into your mincemeat along with 50g of chopped dark chocolate if you fancy that bit too. Obviously the chilli depends on taste and every chilli is different in intensity as are chilli flakes.
Im sure these will go down well for christmas parties
These bars sound so good, Choclette! I’ve never heard of chili and chocolate mincemeat before, but what a combo! And I’m sure these were all the better for it, too… Sorry about the delay in checking back on your post – I’ve been packing and moving for the past couple of days and been without my laptop 🙁 Thanks so much for sharing!
bookmarked – I still have fruit mince – this reminds me of a slice my mum used to make but looks nicer (sorry mum) – though I guess I should eat my way through my panforte first 🙂
Oh YES! I LOVE mnincemeat slices and these look amazing….Karen
Thanks Karen – it’s that chocolate you know 😉
This look very good for parties.
Thank you Mary Moh
Choc, I don’t think it would be possible for this recipe to ever get monotonous! It sounds delicious! 🙂
Indeed Celia, I think it would take a while for me to get bored of it.
Wow what a great recipe…really interesting ingredients…and I’m intrigued by the chilli mincemeat! As you say, these would be perfect for a cold night! 🙂
Thanks Laura – I think I got just the right amount of chilli – it was there, but not ready to blow anyone’s heads off 😉
Got your message and thought I’d tell you I used a brownie tin. Thinking back to it, I put about two thirds of mixture on the bottom, then the mincemeat, then a light layer on the top, more like a scattering of what remained so it had the effect of a light crumbly topping. I may actually re-word the recipe and thanks for trying and enjoying it :)x
Thanks Laura
Oh what a perfect way to enjoy some of your chocolate and chilli mincemeat. I know what you mean, the mixture is not quite cake and not quite flapjack so doesn’t lend itself to stretching. Having said that, it looks like you made a perfect slice and I am pleased that CT enjoyed it too!
Thank you so much for this wonderful recipe Laura. You are a star.
is it wrong that I strangely miss the mincemeat flavour after christmas has gone… these look like an excellent way to deal with that,… they look beautiful and nice and easy to make x
Not wrong at all. I have a jar of mincemeat I made the year before last and strongly suspect I will be making more of these – dreckly
They sound a bit like a bar version of Ottolenghi’s spice cookies – I loved the choc – chili – mincemeat combo when I made them. I reckon these would be great! When is it socially acceptable to buy mincemeat again?
Sugar and spice and all things nice – goodness we so need them in this cold weather. Did I hear you say buy mincemeat? 😉