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Easy no-bake mint slice traybake with a biscuit base, easy mint filling, and a delicious chocolate topping!

Mint slice

Now, mint slice has always been one of my favourite things to eat EVER since I can remember. We had it every now and again at my Junior School as dessert and it was THE BEST! 

But since I was little I have endeavoured to recreate the delicious biscuity, minty, chocolatey, scrumptious dessert that made me obsessed with baking. I would even always tease my friends throughout high school because they wanted to be able to make it too, but me being me, I kept it a secret.. until now!

Simple recipe

Honestly some people will read the recipe and probably think “is that it?!” or think its a variation on a different type of bar (Nanaimo bar) but honestly.. it’s as close to the mint slice that I can remember from my early school years that I can create!

This recipe is so easy to make, and basically the minty no-bake version of millionaires shortbread! You can have the same biscuit base, the same chocolate topping, but you just swap out the caramel for a delicious mint flavour – simple!

Biscuit base

I use digestives for my biscuit base as they are my favourite! And this may sound a little odd… but the biscuit base is made up of the biscuits, melted butter… and condensed milk. Now, before you judge… roll with me. Without the condensed milk, it really is just a cheesecake base, but with the condensed milk? It makes it slightly squidgy, and also combines it perfectly! 

I wouldn’t suggest using condensed milk when you make a cheesecake, as you don’t need the sweetness of the squidgy side of things… but for this it is perfect. Of course though, if you don’t want to use it, up the butter to 200g! 


For the mint filling, I like to keep things simple. There are many ways you could do this – but I genuinely just find that icing sugar, water, mint extract and colouring is the best. The colouring is completely optional, it doesn’t have to be green… but otherwise, three simple ingredients! 


For the topping, it’s just chocolate. Top tip though – if you want your chocolate to be easier to cut, add in 1-2tbsp of vegetable/sunflower oil to make it easier to cut afterwards! 



Mint Slice!

Easy no-bake mint slice traybake with a biscuit base, easy mint filling, and a delicious chocolate topping!
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Category: Traybakes
Type: Traybakes
Keyword: mint, No-Bake
Prep Time: 20 minutes
Cook Time: 10 minutes
Setting Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 16 Pieces
Author: Jane's Patisserie


Biscuit Base

  • 400 g digestives
  • 150 g unsalted butter (melted)
  • 100 g condensed milk

Mint Filling

  • 350 g icing sugar
  • 2 tsp peppermint extract
  • Green food colouring
  • 2-3 tbsp water


  • 300 g milk chocolate


  • Line a 9x9" square tin with parchment paper and leave to the side for now.
  • Blitz the biscuits in a food processor until they are a fine crumb – mix in the melted butter and condensed milk blitz again until combined!
  • Press into the bottom of the tin and chill whilst you make the icing!
  • Mix the icing sugar, peppermint essence, and food colouring and enough water till it forms a relatively thick paste – spread across the biscuit base.
  • Start with less water and gradually add in a tiny amount more – you don’t want it runny, you have to be able to spread it but still be thick. Leave to set for an hour.
  • Melt the chocolate in a heatproof bowl and pour on top of the icing (trying not to disturb the icing too much) and leave to set in the fridge till solid, so probably an hour or two!
  • Cut the mint slice into 16-25 pieces and enjoy!


  • Keep in an airtight container in the fridge so that it doesn’t melt everywhere!
  • This will last in an airtight container in the fridge for one week!
  • You don’t have to include the condensed milk in the base but I prefer it to be slightly softer! If you don’t want to use it, bump the butter up to 200g.
  • You can use 1-2tbsp of oil in the chocolate to make it easier to cut after it has set if you prefer! 


Find my other Cheesecake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Steph on June 20, 2024 at 8:35 am

    5 stars
    Easy to make and taste delicious. Everyone loved them!

  2. Carol on August 31, 2023 at 12:01 pm

    5 stars
    I make these but I make a shortbread for the base instead of a biscuit base.

  3. gladys reid on April 29, 2023 at 5:50 pm

    As my husband says these are moreish, have to hide them sometimes or my visitors would get none x

  4. Helen on June 17, 2022 at 4:50 pm

    5 stars
    I remember having this at school and loved it so was keen to try and recreate it – this was so easy to make and went down a treat at a school bake sale – vanished within minutes 😂 Thanks for a great recipe!

    • Alison on August 29, 2022 at 12:06 pm

      Hi Jane, I love a peppermint slice but how could I make this with a darker chocolate topping please? I’m not sure on ratios.

    • Jane's Patisserie on August 30, 2022 at 11:35 am

      Hiya! Use the same quantity but just dark chocolate! Hope this helps! x

  5. […] the filling, it’s similar to my mint slice filling – simply with out the colouring. I needed it to actually seem like the center of an after eight, […]

  6. Emily Hardy on July 8, 2021 at 11:32 pm

    Hi, I’m looking to make this for my mother in law. Can you advise how much food colouring to put in please? X

    • Jane's Patisserie on July 19, 2021 at 4:35 pm

      How much depends on the brand unfortunately – as they can really vary in strength!!

    • Ali on September 3, 2022 at 7:13 pm

      Hey Emily, just do a few drops at a time. I just made it there and used 3 drops of the dr okter bright green gel x

  7. Mary dykes on June 10, 2021 at 2:04 pm

    Jane how do you measure your condensed milk

    • Jane's Patisserie on June 14, 2021 at 11:01 am

      Hey, weigh it in grams it is easier x

  8. Abby on January 24, 2021 at 2:04 pm

    Being from America, the digestive biscuits are a foreign concept. If you had to choose from the following brands:
    Gullon, McVitie’s, or Fox’s, which would you choose? Or doesn’t it matter?

  9. […] I’m planning on bringing some to the park for a playdate today. This is the recipe I used: https://www.janespatisserie.com/2015/03/13/mint-slice-no-bake-recipe/ I think I’m going to make some fudge today to use up the rest of the condensed milk […]

  10. lara on September 20, 2020 at 5:16 pm

    Hi my chocolate looks nothing like this when I cit it just completely cracks everywhere any tips

    • Jane's Patisserie on September 21, 2020 at 8:45 am

      I recommend using a large sharp knife – and just cut down in one go – other people say heat the knife, or score the chocolate before it’s fully set etc!

  11. Asha on September 4, 2020 at 12:00 am

    5 stars
    Hi. Can I add caramel instead of the mint? Would that work please? Thanks!

    • Jane's Patisserie on September 4, 2020 at 2:44 pm

      You can’t use ready made caramel as it doesn’t set – it’s worth looking at one of my many millionaires shortbread x

  12. Ashley on August 5, 2020 at 11:23 am

    5 stars
    This is an awesome recipe! I bulk up the mint icing filling as I like it a bit thicker but apart from that it’s amazing! Perfect biscuit ratio too so not sure how anyone would ever have a problem 😊👌

  13. Verity on July 15, 2020 at 3:39 pm

    Can you freeze this recipe?

    • Jane's Patisserie on July 15, 2020 at 8:55 pm

      The icing part may go a little odd potentially, but otherwise it’s fine to freeze!

  14. Kelly Parry on June 30, 2020 at 6:56 pm

    5 stars
    Really easy to make. My 13yr old son made it before I had and it tasted amazing!

  15. Sam on June 27, 2020 at 10:51 pm

    Hi I was just wondering what company do you use for your extracts (peppermint…the orange idea also sounds exciting) thank you x

    • Jane's Patisserie on June 28, 2020 at 9:07 am

      For vanilla, lemon, orange, peppermint I use Nielsen massey! x

  16. Sarah on May 19, 2020 at 10:18 pm

    Oh my word! Just found this from your Mint Aero Rocky Road… Tesco used to sell something like this in the fresh bakery bit. Haven’t seen any recipe like it! Good work Past Jane!!!!

  17. Emma on May 17, 2020 at 9:02 pm

    I made this to exact instructions and it just fell apart I
    Couldn’t even get it out of the tin very disappointed

    • Jane's Patisserie on May 18, 2020 at 11:16 am

      For the biscuit base you really do need to make sure the biscuit is fine crumb, and press it down firmly. Also, as mentioned on the recipe you need to line your tin – otherwise you probably will struggle a bit unfortunately! x

    • Emma on May 19, 2020 at 6:02 pm

      Yes I did all that as I’m use to making cheesecake in very similar manners but as soon as I cut into it would just fall apart I may bake it next time

    • Jane's Patisserie on May 24, 2020 at 1:41 pm

      You can certainly bake it for a bit first if you want – or try it more like a cheesecake style as mentioned with just butter/biscuits rather than condensed milk!

  18. Alouette Mills on February 16, 2020 at 12:32 pm

    5 stars
    Hi Jane! Do you think this could work by using orange extract and orange food colouring to make an orange flavoured slice instead? Thanks 🙂

  19. Emma on July 26, 2017 at 8:20 pm

    I would love to make these for my friends but I don’t have a food processor. I usually use a pestle and mortar to crush biscuits for cheesecakes as I find it gives a finer crumb, so do you think I could do it with a bit of elbow grease or is the food processor a necessity?

    • Jane's Patisserie on July 27, 2017 at 11:57 am

      Noo it would be fine! I just like my food processor as I find it easier ?

    • Emma on July 27, 2017 at 8:19 pm

      Ooh thanks. I’ll let you know how they go down. My mates love my mint Oreo cheesecake so this should be a winner 🙂

      P.S. they loved the Rolo fudge and Malteaser cheesecake so far

  20. Gillian on December 1, 2016 at 11:14 am

    Can I ask what else can I make with the remaining condensed milk in this recipe

    • Jane's Patisserie on December 2, 2016 at 6:31 pm

      Search ‘condensed milk’ on my website and you’ll see 🙂

  21. angelaburnley on July 22, 2015 at 2:13 pm

    Haven’t made any yet but do intend to do so!!!!!!!!!!!!

  22. Pamplemousse on March 15, 2015 at 3:13 am

    Wow these look beautiful and delicious! I love minty chocolate!

  23. The Culinary Jumble on March 14, 2015 at 4:59 pm

    On my to-do list! Simple and tasty, just how I like it!

    • Jane's Patisserie on March 14, 2015 at 5:01 pm

      Thank you so much, I hope you enjoy it!!

  24. ChristinaWithCaramel on March 14, 2015 at 3:48 pm

    Yum, these look beautiful! I want to make them for St. Paddy’s Day – do you think it would work to add a drop or two of green food colouring to the mint layer?

    • Jane's Patisserie on March 14, 2015 at 3:51 pm

      Thank you! I am making some for St Paddy’s Day too! And yes, I tend to always put green food colouring in as it makes it look minty, but I didn’t have enough so it was so pale you couldn’t see it!

  25. Rina on March 14, 2015 at 10:36 am

    My boyfriend saw this and I think I need to make it for him now. Millionaire Shortcake is his favorite and he also loves mint!

    • Jane's Patisserie on March 14, 2015 at 11:45 am

      Haha mines the same! I’m sure he will love it!!

  26. stephysweetbakes on March 14, 2015 at 3:48 am

    Oh this looks so good

  27. mistressmachiatto on March 14, 2015 at 3:02 am

    That looks absolutely delicious ?

  28. Vicky Louise on March 13, 2015 at 2:29 pm

    Ooh i think i’ve found my Sunday activity! Thank-you for sharing! 🙂

    • Jane's Patisserie on March 13, 2015 at 6:01 pm

      Oh thank you Vicky!! I hope you enjoy it!

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