This indulgent minty fresh chocolate slice will have everyone clamouring for more! A great mid-afternoon sugar hit to keep you going.
- 2 x 200g packets Mint Slice biscuits
- 75g butter, melted
- 2 cups icing sugar mixture
- 50g copha
- 1/4 cup milk
- 1/2 teaspoon peppermint essence
- 180g dark chocolate, chopped
- 25g butter
- 180g white chocolate, chopped
- Green food colouring
Grease an 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing 3cm overhang on all sides. Process biscuits until finely chopped. Add butter. Process until just combined. Spread over base of prepared pan. Cover and refrigerate for 30 minutes.
To make the filling: place icing sugar, copha and milk in a microwave-safe bowl. Microwave on medium for two to three minutes or until mixture is smooth and sugar has dissolved. Stir in essence. Using a spatula, spread mixture over prepared base. Refrigerate for one hour or until set. To make the topping: place dark chocolate and butter in a microwave-safe bowl. Microwave on medium for one to two minutes, stirring every 30 seconds or until smooth. Set aside for five minutes to thicken. Place white chocolate in a microwave-safe bowl. Microwave on medium for one to two minutes, stirring every 30 seconds or until smooth. Transfer half the white chocolate to a bowl. Pour green food colouring into one portion of white chocolate. Spread dark chocolate mixture over filling. Spoon remaining white chocolate into a snap-lock bag. Snip off one corner. Squeeze lines of chocolate, in a criss-cross pattern, over dark chocolate mixture. Repeat with green chocolate. Run a skewer through topping to create marbled effect. Refrigerate for four hours or until set. Cut into squares and serve.