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Chocolate Mint Slice (No-Bake) Recipe

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4 from 41 reviews

  • Author: Amina
  • Total Time: 4 hours 20 minutes
  • Yield: 16 servings

Description

This no-bake Chocolate Mint Slice is a delicious and easy-to-make treat combining a rich cocoa biscuit base with a refreshing peppermint icing, topped with smooth melted chocolate. Perfectly chilled for a firm texture and ideal for sharing at any occasion.

Ingredients

Base

  • 350 g Digestive biscuits
  • 150 g Butter, melted
  • 2 Tablespoons Cocoa powder
  • 2 Tablespoons Golden syrup

Filling

  • 350 g Icing sugar
  • 2-3 Tablespoons Cold water
  • 2 Teaspoons Peppermint extract
  • Small amount Green gel food colouring (start with a drop then add more as required)

Topping

  • 280 g Milk or dark chocolate

Instructions

  1. Prepare the tin: Line an 8×8-inch tin with baking paper to prevent sticking and make it easy to remove the slice later.
  2. Blitz the biscuits: Blitz the digestive biscuits into fine crumbs using a food processor or by crushing them in a bag with a rolling pin.
  3. Mix the base: Pour the biscuit crumbs into a large bowl. Add the melted butter, cocoa powder, and golden syrup, then mix well until all the crumbs are evenly coated and combined into a sticky mixture.
  4. Press the base: Spoon the biscuit mixture into the lined tin and press it down firmly and evenly using the back of a spoon or your fingers to form a solid base layer.
  5. Make the filling: In a separate bowl, add the icing sugar and slowly add cold water a little at a time, stirring continuously until you achieve a thick, paste-like icing. Then stir in the peppermint extract and add a very small amount of green gel food colouring to tint the icing, mixing until evenly colored.
  6. Spread the filling: Spoon the peppermint icing over the biscuit base and spread it out evenly. You can lightly wet your spoon or fingers to smooth the surface and help the icing stick.
  7. Melt the chocolate: Gently melt the milk or dark chocolate using a heatproof bowl over simmering water (double boiler) or in short bursts in a microwave, stirring regularly to prevent burning.
  8. Top with chocolate: Carefully pour or spoon the melted chocolate over the mint filling and spread it out evenly with a spatula.
  9. Chill and set: Refrigerate the traybake for 4 hours until completely set and firm.
  10. Slice and serve: Use a warm knife to cut the slice into 16 pieces for clean edges and serve chilled.

Notes

  • Start with a small amount of green gel food colouring and add more as needed to achieve your preferred shade.
  • If you prefer a darker chocolate topping, use dark chocolate instead of milk chocolate.
  • Ensure the chocolate is fully set before slicing to avoid melting and messy edges.
  • You can store the Chocolate Mint Slice in an airtight container in the refrigerator for up to one week.
  • A warm knife (run under hot water and wiped dry) helps achieve clean slices without cracking the chocolate.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British

Find it online: https://aminabakes.com/chocolate-mint-slice-no-bake-recipe/