Chocolate mint slice

Ingredients (base):

• 2 x 200g packs of Mint Slice biscuits
• 70g butter, melted

Ingredients (filling):

• 2 cups pure icing sugar, sifted
• 40g copha
• 1/4 cup milk
• 1/2 teaspoon peppermint essence

Ingredients (topping):

• 180g milk chocolate, chopped
• 25ml milk
• 100g white chocolate, chopped
• Green food colouring (optional)

Method:

1. Grease a 20cm x 25cm slice pan, and line with baking paper allowing 1 inch to overhang.
2. Process biscuits until fine crumbs. Add butter and process until just combined. Spread mixture over the base of the pan, then cover and refrigerate for 30 minutes.
3. To make the filling, place icing sugar, copha and milk in a microwave safe bowl. Microwave on medium (50%) for 2-3 minutes, stirring every minute with a metal spoon, or until sugar has dissolved and mixture is smooth. Stir in essence. Using a spatula, spread mixture over the prepared base. Refrigerate for 1 hour or until set.
4. To make the topping, place milk chocolate and milk in a microwave-safe bowl. Microwave on medium (50%) for 1-2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside for 5 minutes to thicken. Place white chocolate in a microwave-safe bowl (if desired, add a drop of green food colouring). Microwave on medium (50%) for 1-2 minutes, stirring every 30 seconds with a metal spoon, or until smooth.
5. Spread the milk chocolate mixture over the filling. Spoon the white chocolate into a snap-lock bag and snip off one corner. Pipe lines vertically over the milk chocolate. Drag a skewer horizontally through the lines, approximately 2 inches apart. Now horizontally drag the skewer between those lines, this time in the opposite direction, to create a marbled effect.
6. Refrigerate for 4 hours or until set.
7. Remove from the fridge, cut into squares and enjoy!

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