Mint Slice – No-Bake Recipe
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Filling
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!
Topping
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!
Enjoy!!
Mint Slice!
Ingredients
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
Topping
- 300 g milk chocolate
Instructions
- 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!
Notes
- 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!
ENJOY!
Find my other Cheesecake Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
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.
Hi Jane, can I make this recipe but without the food colouring?
Loving the mint deliciousness! I’m really struggling to not crack the chocolate. I use dark chocolate so not sure if this is affecting it? I add the veg oil and use a warm knife, but it still cracks. I read after it happened again possibly leaving it to set at room temp and then putting it in the fridge. Any other suggestions? Thank you!
It’s worth trying to ‘score’ the chocolate before cutting – you can lightly saw at the top to make a line, and then cut down x
Love this so much ! How could you adapt the base to be milk free ?
Great recipe, how do I make the base chocolate? Thanks so much.
You can add 35-50g of cocoa powder to the base when you make it x
Easy to make and taste delicious. Everyone loved them!
I make these but I make a shortbread for the base instead of a biscuit base.
As my husband says these are moreish, have to hide them sometimes or my visitors would get none x
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!
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.
Hiya! Use the same quantity but just dark chocolate! Hope this helps! x
Hi, I’m looking to make this for my mother in law. Can you advise how much food colouring to put in please? X
How much depends on the brand unfortunately – as they can really vary in strength!!
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
Jane how do you measure your condensed milk
Hey, weigh it in grams it is easier x
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?
I would use graham crackers!
Hi my chocolate looks nothing like this when I cit it just completely cracks everywhere any tips
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!
Hi. Can I add caramel instead of the mint? Would that work please? Thanks!
You can’t use ready made caramel as it doesn’t set – it’s worth looking at one of my many millionaires shortbread x
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 😊👌
So glad you enjoyed it!! X
Can you freeze this recipe?
The icing part may go a little odd potentially, but otherwise it’s fine to freeze!