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Milk chocolate comes together with bright, refreshing peppermint in this sweet snack slice. This classic mint-chocolate delight is great for afternoon tea.

  • Makes20
  • Cook time10 minutes
  • Prep time25 minutes, (plus 4 1/2 hours chilling & 15 mins standing time)
Choc-peppermint slice


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease and line a 20cm x 30cm lamington pan.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5

    Remove the slice from the fridge and set aside for 15 mins before cutting into pieces.

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