I created an easy no-bake chocolate mint slice. This mint slice recipe includes; crushed Oreo biscuits, butter, icing sugar, peppermint oil, chocolate and a drizzle of oil. That's it. Only six ingredients. This easy mint slice recipe reminds me of my Aussie childhood buying a treat known as mint patties or biting into a mint slice biscuit. My UK viewers might liken this to After 8's. As well, this recipe is easily adaptable to make this non-diary or vegan for any special dietary requirements. My no-bake chocolate mint slice is best to store this cut and chilled in the fridge for up to 7-10 days. Enjoy eating just a small piece as it is rather sweet.

Takes = prep. 30 minutes + chilling time
Makes = 16 to 24 pieces

Base Ingredients

  • Oreo Chocolate Biscuits (filling removed) – 2 x 158g packets
  • Melted unsalted butter or Non-dairy butter – 125g (1/2 cup)

Mint Filling

  • Icing Sugar – 500g (4 cups)
  • Unsalted butter (or non-dairy) – 30g
  • Boiling Water – 4-6 tablespoons
  • Peppermint Extract – 1 teaspoon (8-9 drops)

Chocolate Topping

  • Chocolate dark 70% or milk your choice – 200g
  • Oil or butter  – 1 tablespoon

Method

Step 1
PREPARE your 23cm (9 inches) square or rectangle baking tin. Grease and line with paper. I use two strips in my tin, placing one strip one way then the other way, with the edges overhanging to enable you to easily lift the slice out to cut. Melt butter in a saucepan or microwave for 30 seconds.

Step 2
CRUSH biscuits in a plastic bag, or with a potato masher, or food processor. If using Oreo biscuits remove the filling and use the biscuit only. Add melted butter and combine. Press mixture into the base of the tin and freeze for 30 minutes to chill and firm up.

Step 3
MINT FILLING – combine half of the sifted icing sugar, butter and peppermint in a medium bowl. Add boiling water and stir until smooth and it looks like a thick paste. add more sugar to the top. You may need a little extra water to get the right paste mixture. Pour the filling over the chilled base and tap on the bench to reach an even level. Chill in the fridge for at least 30 minutes, or until set.

Step 4
CHOCOLATE TOP break the chocolate into small pieces and add it into a heatproof glass bowl over a small saucepan of water and gently melt with oil or butter. Or microwave in 3 x 30 seconds short burst. Stir well. Then pour over set filling until you have an even coating. Jiggle the tin until you have an even coating. Chill for a few hours until set or overnight.

Step 5
TO CUT lift the slice from the tin and then slice it into squares using a sharp knife. Wipe the knife between each cut. Store in an airtight container for 7-10 days.