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