Chocolate Mint Slice

Ingredients

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

Method

Preheat the oven to 180 C.
Beat the butter, vanilla and 4 tablespoons of icing sugar until pale and creamy. Add flour and cocoa, mix well. The mixture will be very crumbly but this is exactly as it should be. Press the mixture into a slice tin firmly until it has compressed, bake for 12-15 minutes or until firm to touch. Remove from the oven and sit until just warm.
Lift the base out from the 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. Allow the icing to set until firm.
Gently melt the chocolate and add a few drops of oil, this helps to keep the chocolate shiny.  Drizzle the chocolate over the base (make sure the chocolate is not too hot) and spread until smooth.
Once the chocolate topping is firm then cut into pieces.
The base will be very hard but if you use a solid knife it should cut into perfect shapes.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

20 thoughts on “Chocolate Mint Slice

  1. Not sure what I did wrong but this was awful. I didn’t even bother putting on the chocolate after tasting the base and mint topping together. Base was way too thick and chalky tasting which made me think I used the wrong sized tin but then mint layer was way too thin as well. Perhaps a tin size could be specified in the recipe. I used a 21cm square tin. Usually Food lovers recipes never let me don’t but this was not good.

    • Oh Megan that is so frustrating for you.
      It is such a great slice, the base is crumbly when I put it in the tin but when pressed in firmly it Is crisp and then the mint layer and chocolate…. I will make it this week and measure the pan but pretty sure it’s just my usual. I will make it and get back to you asap

  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.

  3. 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.