• Makes 24
  • 45 minutes
  • Difficulty Easy
  • 7 Ingredients


This Mint Slice with a Crunch is delicious for anything really – a treat with a cuppa, something special to serve after dinner, crumble it over ice cream or wrap it in cellophane and a ribbon for a little “thank you” gift.


Ingredients (makes 24 )

  • 2 packets Arnott's Choc Ripple Biscuits or similar
  • 2 packets Nestle Dark Choc Melts (you could use milk or white melts if you don't like dark)
  • 2 cups Pure Icing Sugar
  • 2 tabs Water
  • 1 tabs Oil
  • 1/2 tsp Peppermint Essence
  • 2 drops Green Food Colouring


  1. Line a slice tray (I use one that is about 30cm long x 20cm wide x 3cm deep) with baking paper. To keep it in place you may need to use a tiny dob of butter spread around the edges under the paper.
  2. Depending on the size of your blender, either blend both packets of biscuits into a fine biscuit crumb or do one packet at a time. Pour this into a large mixing bowl.
  3. Using a double boiler (or a heatproof bowl over boiling water) melt one packet of the chocolate melts.
  4. Working quickly pour the melted chocolate into the chocolate biscuit crumb mix and stir together well. Then spread this over the base of the biscuit tray and work toward a fairly even coverage.
  5. Place into the fridge while you get started on the mint fondant.
  6. Combine water, oil, peppermint essence and the food colouring.
  7. Sift icing sugar into a clean heatproof bowl and mix in the wet ingredients. Continue to stir well until as many lumps as possible are removed and the mix is nice and smooth.
  8. To make this come together more easily (and to make it easier to spread), give it 30 seconds in the microwave on half power.
  9. Take the slice tray out of the fridge and then as quickly as possible spread the mint fondant over the base. It will set quickly so if you get stuck, run a metal soup or dessert spoon under really hot water to help move the fondant to create an even spread.
  10. Place the slice back into the fridge to cool while you melt the second packet of chocolate melts.
  11. Nothing to add to the top layer of chocolate so once it is glossy and smooth, spread a layer over the mint fondant layer and place back into the fridge to set.
  12. This will be a little crumbly if you try to cut it as soon as it comes out of the fridge. A good idea is to take it out about half an hour before you cut it to let it come down to room temp a little more.


This is a wicked little slice that every loves. It's always popular and the little flash of Peppermint Essence makes a nice change. I have to freeze half the batch immediately otherwise I'd eat through the whole lot in one night!

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