No-Bake Chocolate Mint Slice

There’s something incredibly nostalgic and indulgent about a good chocolate mint slice — especially when it’s no-bake, fuss-free, and delivers on both creamy mint and rich chocolate.

This No-Bake Chocolate Mint Slice features a crunchy chocolate biscuit base, a smooth and refreshing peppermint cream centre, and a glossy chocolate ganache topping. It’s chilled to perfection and ideal for entertaining, holiday trays, afternoon tea, or that after-dinner minty fix.

With simple pantry ingredients and zero oven time, it’s also great to make with kids — and a guaranteed crowd-pleaser every time.

Ingredients (Makes about 16 squares)

🍫 For the Chocolate Cookie Base:

• 250 g (about 2 cups) chocolate cookies or chocolate graham crackers, finely crushed
• 100 g (½ cup) unsalted butter, melted

🍃 For the Mint Cream Layer:

• 2 cups (250 g) powdered sugar (icing sugar)
• 2 tbsp (30 g) unsalted butter, softened
• 2 tbsp (30 ml) milk
• 1 tsp peppermint extract
• Green food colouring (optional, 2–3 drops)

🍫 For the Chocolate Ganache Topping:

• 200 g dark or milk chocolate, chopped
• ½ cup (125 ml) heavy cream (thickened cream)

Step-by-Step Preparation

1: Prepare the Slice Tin

1. Grease and line a 20 cm x 20 cm square baking tin with baking paper.
2. Leave a 2 cm overhang on the sides to help lift the slice out later.

2: Make the Chocolate Cookie Base

1. Crush the chocolate cookies in a food processor until they form fine crumbs.
   • No food processor? Place the cookies in a zip-lock bag and crush with a rolling pin.
2. Pour in the melted butter and stir until the crumbs are fully coated and look like wet sand.
3. Press the mixture firmly and evenly into the base of the prepared tin using the back of a spoon or glass.
4. Place in the fridge to chill for 15–20 minutes while you prepare the mint layer.

3: Make the Mint Cream Layer

1. In a medium bowl, beat the softened butter with the milk and peppermint extract.
2. Gradually add the powdered sugar, beating until smooth and creamy.
3. Add 2–3 drops of green food colouring (optional) and stir until you reach your desired minty hue.
4. Spread the peppermint cream evenly over the chilled biscuit base.
5. Return the tin to the fridge for at least 30 minutes to allow the layer to firm up before adding the ganache.

4: Make the Chocolate Ganache Topping

1. Place the chopped chocolate in a heatproof bowl.
2. Heat the cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
3. Pour the hot cream over the chocolate and let it sit for 2–3 minutes.
4. Stir gently until the mixture is smooth and glossy.
5. Let the ganache cool for 5 minutes, then pour it over the mint layer, smoothing it with an offset spatula or spoon.
6. Refrigerate for at least 2 hours, or until the slice is fully set.

5: Slice & Serve

1. Once chilled and set, lift the slice out of the tin using the baking paper overhang.
2. Use a warm, sharp knife to slice into squares or bars. Wipe the knife clean between cuts for tidy edges.
3. Serve chilled or at room temperature.

Variations

• Gluten-Free: Use gluten-free chocolate biscuits for the base.
• White Chocolate Peppermint Slice: Replace the ganache topping with melted white chocolate for a twist.
• Festive Version: Add crushed candy canes on top for a holiday-inspired look.
• Dairy-Free: Use plant-based butter, coconut cream in place of heavy cream, and dairy-free chocolate.

Baking Notes

• For a more intense peppermint flavour, add a second drop of peppermint extract — but be careful, a little goes a long way.
• Make sure the biscuit base is firmly pressed — a solid foundation ensures neat slicing and structure.
• The ganache should be slightly cooled before pouring to prevent it from melting the mint layer.

Serving Suggestions

• Serve alongside tea or coffee for a refreshing finish.
• Cut into mini bite-size squares for dessert platters or party trays.
• Pair with a scoop of vanilla or mint choc chip ice cream for a decadent dessert.

Storage

• Store in an airtight container in the fridge for up to 5 days.
• Suitable for freezing — wrap individual slices in cling film and place in an airtight container for up to 1 month. Thaw in the fridge.

Tips for Success

1. Use room temperature butter for easy mixing in the mint layer.
2. For neat slices, dip your knife in hot water, dry, then slice.
3. Let each layer fully chill before adding the next — this gives the slice a defined, layered finish.
4. Use good-quality chocolate for a glossy, smooth ganache.

⏱️ Time Overview

• Prep Time: 25 minutes
• Chill Time: 2–3 hours
• Total Time: Approx. 3½ hours (with chilling)

🧾 Nutritional Information (Per Square – Approximate for 16 servings)

• Calories: 280
• Fat: 17 g
• Carbohydrates: 29 g
• Sugar: 22 g
• Protein: 2 g
• Sodium: 95 mg

FAQs

Q: Can I use peppermint essence instead of extract?

A: Yes, but you may need to use a little more. Start with 1½ tsp and adjust to taste.

Q: My ganache is too runny — what went wrong?

A: Too much cream or overheated chocolate may cause this. Use equal parts chocolate and cream by weight, and let the ganache cool slightly before pouring.

Q: Can I use a different biscuit for the base?

A: Absolutely! Any plain chocolate or cocoa-flavoured biscuit will work, such as Chocolate Ripple, Teddy Bear biscuits, or digestives.

Q: Can I skip the food colouring?

A: Of course! The slice will still taste minty and delicious without colour — just with a more natural white cream centre.

Conclusion

This No-Bake Chocolate Mint Slice is the perfect blend of creamy, crunchy, and cool, making it a refreshing and rich treat for all occasions. Whether you’re after a no-fuss dessert to impress guests, a sweet tray-bake for a party, or a minty indulgence for yourself, this layered slice hits the spot every time.

Make it once and it’ll become a go-to favourite — no oven, no stress, just pure chocolate-mint bliss. 🍃🍫

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