It’s another classic flavor combination this week with this no-bake chocolate mint slice. There are already a couple of chocolate and mint traybakes on the blog, including one of my most popular recipes the Mint Aero Traybake, but the joy of this recipe is that it’s likely you already have all the ingredients you need for this and can rustle it up quickly, when the need for a minty slice calls!

One word of warning on this traybake though, the base and buttercream layers are pretty soft, so it’s best kept in the fridge. It would also keep well in the freezer, if you ever find yourself with leftover traybakes!

Another useful tip is to score through the chocolate layer when it’s almost set. I find that this can make the chocolate layer slice more evenly and neatly. And a very sharp knife also helps for that final cut!

Ingredients

Base Layer

10oz/280g digestive biscuits (or 18 full sheets of graham crackers)

4oz/110g/1 stick butter

2 tbsp sugar

2 tbsp drinking chocolate

1 egg, beaten

Buttercream & Topping

4oz/110g/1 stick butter

10oz/280g/2½ cups icing sugar (powdered sugar)

½ tsp mint extract

green food coloring

8oz/225g chocolate, for topping

Method

1.  Crush the biscuits to fine crumbs. I usually do this in my food processor, but you can use a freezer bag and a rolling pin or even crush them with your hands, if you prefer.

2.  Melt the butter, sugar and drinking chocolate in a small saucepan. Add the well beaten egg, mix well and then add the crushed biscuits.

3.  Press into a lined traybake tin. I used my 8″/20cm square tin.

4.  Beat the icing sugar and butter together until soft and creamy. Then add the mint extract and green food coloring (only a few drops needed) and mix well. Spread over the base.

5.  Melt the chocolate and pour over the minty buttercream.

6.  Leave to set, then cut into squares. Enjoy!

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