No-Bake Chocolate Mint Slice
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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9 Comments
Vi
It looks lovely,gojhg to make it this Friday
Vi
It looks lovely,going to make it this Friday.
Ayesha
We need not bake the base layer?..,,and should we refrigerate after everything?
CJ
Correct. No need to bake the base layer. You can refrigerate if you like but it’s not necessary.
Steven
I want to make these but the raw egg is just conflicting me so much! ?
JDawg
Definitely would not be adding raw egg. Maybe applesauce to help bind, but no egg.
Rich
Just as the egg and bake for 12-15 mins. You’ll end up with a crunchier base that way which I prefer next to the softer filling.
Sandra
Can I make without egg? My Granddaughter is allergic x
CJ
I haven’t tried (I really should plan to do that) but I think it should work out ok. The base may be a little firmer and I’d be prepared to add a little extra butter if it looks too dry, but I think it would work. Thanks!