Milk chocolate comes together with bright, refreshing peppermint in this sweet snack slice. This classic mint-chocolate delight is great for afternoon tea.
(plus 4 1/2 hours chilling & 15 mins standing time)
Ingredients
250g Arnott’s Choc Ripple Biscuits
80g copha, melted
2¼ cups (360g) icing sugar mixture
2 tbs milk
160g copha, extra, chopped
1½ tsp peppermint essence
2 drops green food colouring
375g pkt Nestle Baker’s Choice Milk Melts
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease and line a 20cm x 30cm lamington pan.
Step 2
Place biscuits in a food processor and process until fine crumbs form. Add melted copha. Process to combine. Press into the prepared pan. Chill for 30 mins.
Step 3
Combine the sugar, milk and half the chopped copha in a small saucepan over low heat until smooth. Stir in the peppermint essence and food colouring. Working quickly, pour into pan and spread evenly. Chill for 1 hour or until set.
Step 4
Stir the choc melts and remaining copha in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water) until smooth. Pour over the mint layer. Chill for a further 3 hours or until set.
Step 5
Remove the slice from the fridge and set aside for 15 mins before cutting into pieces.
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