If you’re a bit iffy about mince pies or just want a change, do try this chilli and 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.
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
- Banana & mincemeat buns
- Chocolate mincemeat flapjacks
- Festive mincemeat brownies
- Fig & mincemeat Christmas bundt cake
- Mincemeat yeasted buns
- Simnel mincemeat Easter cake with chocolate truffles
What mincemeat recipes would 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.
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.
Chilli & Chocolate Mincemeat Slice. PIN IT.
Chilli and Chocolate Mincemeat Slice – The Recipe
Chilli and Chocolate Mincemeat Slice
- 190 g unsalted butter
- 175 g dark muscovado sugar
- 180 g wholemeal spelt flour
- ½ tsp bicarbonate of soda
- 150 g rolled oats
- 300 g mincemeat I used my homemade chilli chocolate mincemeat
- 50 g dark chocoalte – chopped
- 1 small fresh red chilli – deseeded and finely chopped, or ½ tsp chilli flakes (optional)
- 1 small egg
- icing sugar for dusting
- Cream the butter and sugar until light and fluffy.
- Sieve in the flour and bicarbonate of soda.
- Add the rolled oats and stir to combine. It might be a bit tricky as the mixture is quite dry, but persevere.
- 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.
- Add the egg to the remaining dough mixture.
- 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.
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.