Chocolate Mint Slice


  • 125 g butter
  • 1 teaspoon vanilla essence
  • 4 tablespoons icing sugar
  • 1 3/4 cups flour
  • 2 tablespoons cocoa
  • 320 g icing sugar
  • 1 tablespoon neutral flavoured oil eg rice bran oil
  • 1/4 cup milk
  • 1/2 teaspoon peppermint essence
  • 250 g dark chocolate


Preheat oven to 180 C. Beat butter, vanilla and 4 tablespoons of icing sugar until pale and creamy. Add flour and cocoa and mix well. Press into a slice tin and bake for 12-15 minutes or until firm to touch. Remove from the oven and sit until cooled enough to touch.

Turn out from tin and place on a wire rack. Mix together the 320g of icing sugar, vegetable oil, milk and essence. Spread over the slightly warm base. When peppermint has set cover with melted chocolate. Leave the chocolate until just firm but not solid and then cut into small slices.

*  Adding a few drops of vegetable oil or kremelta to the melted chocolate will help it retain gloss when it sets.

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10 thoughts on “Chocolate Mint Slice

  1. At first I thought the base was a bit weird, not crunchy enough and determined to change it for a more conventional crunchy one (with coconut!). But this has been in the tin for 4 days now and it tastes exactly like Arnotts chocomint biscuits! AA Fabulous (am trying not to say awesome so much..). I added a bit of rice bran oil to the chocolate so it wouldn’t crack, but need a bit more i think. Great to have a peppermint filling that sets and doesn’t need Kremelta.

  2. Can anyone suggest why this did not work for me? Was like very fine crumbs when I pressed it into the tin and cracked and burnt in the oven straight away :( Really disappointing as followed recipe – something obviously not right??

    • I had the same issue! My tin isn’t too big, and I didn’t press the dough in too thin. I have tried it twice, and it seems like there isn’t enough butter in the recipe. Disappointing.