Ready In:

2hrs 45min



Good For:



  • 250g Arnott’s choc ripple biscuits
  • 80g copha, melted
  • 2 1/4 cups (360g) icing sugar mixture
  • 2 tablespoons milk
  • 160g copha, extra, chopped
  • 1 1/2 teaspoons peppermint essence
  • 2 drops green food colouring
  • 375g pkt Nestle baker’s choice milk melts

Step by Step Instructions

Step 1


Grease and line a 20cm x 30cm lamington pan
Step 2

Place biscuits in a food processor and process until fine crumbs form. Add melted copha. Process to combine. Press into the prepared pan. Chill for 30 mins.

Step 3

Combine the sugar, milk and half the chopped copha in a small saucepan over low heat until smooth. Stir in the peppermint essence and food colouring. Working quickly, pour into pan and spread evenly. Chill for 1 hour or until set.

Step 4

Stir the choc melts and remaining copha in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water) until smooth. Pour over the mint layer. Chill for a further 3 hours or until set.

Step 5

Remove the slice from the fridge and set aside for 15 mins before cutting into pieces.

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