Now, this 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 my one of my utter favourites (Other than on Friday’s where we had cookies & milkshake, thats just insanely amazing)! 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.. till now!
This recipe is so easy to make, and basically the Minty version of Millionaires Shortbread! The biscuit can be made with essentially any biscuits you like, but I always stick to plain digestives – one of my all time favourite biccys.
Luckily you can vary this recipe how you like – but I tend to find the recipe below is the best method!
This recipe makes 25 squares
– 400g digestives
– 150g butter, melted
– 100g condensed milk
– 300g icing sugar
– 2 tsp peppermint essence
– 2-3 tbsp water
– Green Food Colouring
– 300g chocolate
1) Blitz the biscuits in a food processor until fine – mix in the melted butter and condensed milk blitz again till smooth (like a cheesecake base!) and spread across the bottom of a tin (I use an 9″ square tin) – Leave to set for an hour.
2) 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. Leave to set for another hour.
3) 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 for at least another 2 hours
4) Cut the Mint Slice into 25 pieces (5×5) and enjoy! Keep in an airtight container in the fridge so that it doesn’t melt everywhere, and it’ll last about a week! (IF it lasts that long)
Tips and Ideas
I often mix 100ml of double cream in with the chocolate so that the top is softer making it easier to cut, and more gooey and delicious if you
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.
This will last in an airtight container in the fridge for one week!
Find my other Cheesecake Recipes on my Recipes Page!
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