Mint Slice!
Easy no-bake mint slice traybake with a biscuit base, easy mint filling, and a delicious chocolate topping!
Nutrition Facts
Ingredients
Instructions
Line a 9x9" square tin with parchment paper and leave to the side for now.
Blitz the biscuits in a food processor until they are a fine crumb – mix in the melted butter and condensed milk blitz again until combined!
Press into the bottom of the tin and chill whilst you make the icing!
Mix the icing sugar, peppermint essence, and food colouring and enough water till it forms a relatively thick paste – spread across the biscuit base.
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Continue Reading at Janespatisserie →Chef's Notes
Keep in an airtight container in the fridge so that it doesn’t melt everywhere!
This will last in an airtight container in the fridge for one week!
You don’t have to include the condensed milk in the base but I prefer it to be slightly softer! If you don’t want to use it, bump the butter up to 200g.
You can use 1-2tbsp of oil in the chocolate to make it easier to cut after it has set if you prefer!
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Reviews from the Original Source
Please could you tell me how many calories per sluce
Love this so much ! How could you adapt the base to be milk free ?
Easy to make and taste delicious. Everyone loved them!
I make these but I make a shortbread for the base instead of a biscuit base.
I remember having this at school and loved it so was keen to try and recreate it - this was so easy to make and went down a treat at a school bake sale - vanished within minutes 😂 Thanks for a great recipe!
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