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Easy no-bake mint slice traybake with a biscuit base, easy mint filling, and a delicious chocolate topping!
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!
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!
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!
- 400 g digestives
- 150 g unsalted butter (melted)
- 100 g condensed milk
- 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!
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