Description
This No-Bake Mint Chocolate Slice is a deliciously creamy and refreshing dessert featuring layers of crunchy chocolate biscuit base, smooth mint filling, and a rich chocolate topping. Perfect for holiday treats, summer desserts, or whenever you crave a mint-chocolate fix!
Ingredients
Scale
For the Base:
- 2 cups (200g) crushed chocolate biscuits (Oreos or graham crackers)
- 1/2 cup (115g) unsalted butter, melted
- 2 tbsp cocoa powder
For the Mint Filling:
- 2 cups (250g) powdered sugar
- 1/4 cup (60g) unsalted butter, softened
- 2 tbsp milk
- 1 tsp peppermint extract
- A few drops of green food coloring (optional)
For the Chocolate Topping:
- 1 1/2 cups (270g) dark or milk chocolate chips
- 2 tbsp butter or coconut oil (for a glossy finish)
Instructions
1. Make the Chocolate Base
- Grease and line an 8×8-inch (20cm) baking pan with parchment paper.
- In a bowl, mix crushed biscuits, melted butter, and cocoa powder until combined.
- Press the mixture firmly into the pan and chill in the fridge while preparing the filling.
2. Prepare the Mint Layer
- In a bowl, beat powdered sugar, softened butter, milk, and peppermint extract until smooth.
- Add green food coloring if using and mix until evenly colored.
- Spread the mint layer over the chilled chocolate base and smooth the top.
- Place back in the fridge for 30 minutes to set.
3. Make the Chocolate Topping
- Melt chocolate chips and butter (or coconut oil) in the microwave in 30-second intervals, stirring until smooth.
- Pour the melted chocolate over the mint layer and spread evenly.
- Chill in the fridge for 1 hour, or until completely set.
4. Slice & Serve
- Once firm, remove from the pan and cut into squares or slices.
- Serve chilled and enjoy!
Notes
- Make it extra minty: Add crushed peppermint candy on top before the chocolate sets.
- For a crunchier texture: Add 1/4 cup chopped nuts to the base.
- Storage: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.