Go Back Email Link
–+ servings
Four mint slices stacked on each other, on brown baking paper.
Print Pin
No ratings yet

No-Bake Mint Slice with a Creamy Mint Centre

This No-Bake Mint Slice has a chocolate biscuit base, a smooth and creamy mint centre and a rich chocolate topping. It’s easy to make, deliciously indulgent and perfect for sharing with family and friends.
Course Baking
Cuisine Slices
Keyword chocolate mint slice, creamy mint slice, easy mint slice recipe, homemade mint slice, mint chocolate slice, mint slice recipe, no bake mint slice, no-bake mint slice nz, no-bake slice recipe
Prep Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 20 Slices

Ingredients

Biscuit Base - Paparanga Pihikete

  • 200 g Pams pihikete hīoi tiakarete (chocolate mint biscuits)
  • 1 C (75 g) Pams kokonati pūtī (desiccated coconut)
  • 2 tablespoon (12 g) Pams kōkō (cocoa)
  • 2 tablespoon (16 g) Pams puehu huka (icing sugar)
  • 80 g Pams pata kura rewaina (melted butter)

Mint Cream - Kirīmi Hīoi

  • 80 g Pams pata kūteretere (softened butter)
  • 3 tsp waitāwhara hīoi (peppermint essence)
  • 1 ⅔ C (275 g) Pams puehu huka (icing sugar)
  • 130 g Pams kirīmi tīhi (cream cheese, room temperature)
  • 1 tbsp Pams puehu kānga (cornflour)

The Chocolate - Te Tiakarete

  • 180 g tiakarete miraka (milk chocolate)
  • 2 tablespoon (30 ml) miraka (milk)
  • 10 g pata (butter)

Instructions

Prepare the Tin:

  • Grease and line a 20cm square tin with baking paper.

Make the Biscuit Base:

  • Reserve 2 pihikete hīoi tiakarete (chocolate mint biscuits) for the topping.
    Crush the rest into a rough, thick crumb and add them to a medium bowl.
  • Stir in the kōkō (cocoa), puehu huka (icing sugar) and pata kua rewaina (melted butter) until everything is evenly coated.
  • Pēhia ki te paepae (press it in to the tray). Take the time to press it in firmly all over so the slice cuts easily.

Chill the Base:

  • Whakamātaohia (refrigerate) as you make the filling.

Whip the Creamy Mint Filling:

  • Add the pata kūteretere (softened butter), waitāwhara hīoi (peppermint essence) and puehu huka (icing sugar) to a medium bowl.
    Tāwhiuwhiua mō te 4 miniti (whip for 4 minutes).
  • Once it is light and fluffy in colour and texture, add the kirīmi tīhi (cream cheese). Whip again until smooth, for around 30 seconds. Don't over whip it.
  • Fold through the kokonati pūtī (desiccated coconut) with a spatula until combined.

Spread the Mint Filling on to the Base:

  • Remove the base from the fridge and spread on the creamy filling.
    Smooth it out evenly and refrigerate again.

Melt the Chocolate Ganache:

  • Add the tiakarete miraka (milk chocolate), miraka (milk) and pata (butter) to a medium bowl.
  • Place it over a pot of simmering water, making sure the base of the bowl does not touch the water.
    Slowly melt the mixture, stirring occasionally until smooth. Remove from the heat and cool for a few minutes.

Decorate the Creamy Mint Slice:

  • Pour the slightly cooled mixture onto the creamy mint filling and spread it out evenly.
  • Chop the 2 reserved pihikete (biscuits) into thin slices and arrange over the slice. Finish with some small mint leaves if you fancy.

Serve the No-bake Mint Slice:

  • Chill for a minimum of 1 hour.
    This slice is best kept in the fridge and eaten directly from there for the best hold.