Triple Decker Chocolate Mint Slice

Wow! This triple decker chocolate slice is SO great! It’s no bake and a bit of fun. Get the kids involved – they will love all the colourful toppings.

Adapted from a Taste recipe.

Makes 20 pieces

Course Sweet

Keyword Egg Free, Gluten Free, Nut Free, Pescetarian, Vegetarian

Dietary Pescatarian, Vegetarian

Allergen Egg-free, Gluten Free, Nut-free

Category Sweet

Member Free

Calories 3974

Ingredients

180 g dark chocolate
8 Choc Ripple biscuits chopped (or any chocolate biscuits)
0.333 cup spearmint leaves chopped
2 tbsp marshmallows white mini
180 g white chocolate
118 g peppermint chocolate chopped (I used Aero mint chocolate)
0.25 cup shredded coconut
2 tbsp marshmallows white mini
180 g milk chocolate
100 g mint chocolate balls (I used Darrell Lea minty crunch BB's)
0.25 cup shredded coconut
2 tbsp marshmallows white mini

Instructions

Line a 28 cm x 18 cm slice pan with baking paper.
To make the base layer, place the dark chocolate in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, for 1–2 minutes or until melted. Pour into the prepared pan and spread evenly over the base. Sprinkle with the chopped chocolate biscuits, spearmint leaves and marshmallows. Place in the fridge for 10 minutes or until the chocolate has set.
180 g dark chocolate, 8 Choc Ripple biscuits, 0.333 cup spearmint leaves, 2 tbsp marshmallows
To make the middle layer, place the white chocolate in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, for 1–2 minutes or until melted.
180 g white chocolate
Pour the white chocolate over the dark choc, tilting the pan to evenly cover the surface. Scatter over the peppermint chocolate, coconut and marshmallows. Place in the fridge for 10 minutes or until the chocolate has set.
118 g peppermint chocolate, 0.25 cup shredded coconut, 2 tbsp marshmallows
To make the top layer, place the milk chocolate in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, for 1–2 minutes or until melted. Pour the milk chocolate over the white chocolate layer, tilting the pan to evenly cover the surface. Sprinkle with the chocolate balls, coconut and marshmallows. Place in the fridge for 30 minutes or until set.
180 g milk chocolate, 100 g mint chocolate balls, 0.25 cup shredded coconut, 2 tbsp marshmallows
Set the slice aside, at room temperature, for 10–15 minutes or until softened slightly. Cut into squares to serve.