These are right up there with my favourite chocolate no-bake traybakes, I love all things chocolate and mint and the combination of both flavours is even better. Traditionally made with mint Aero bars I have found the supermarket alternatives to work equally well, and in some cases, better as they often have more flavour. If you like the combination of chocolate and mint you could also try my Chocolate Mint Rocky Road.
This Chocolate Mint Squares recipe is a variation of an old recipe of my mother’s, hers included raw egg which I don’t like using in something that will be kept unrefrigerated for several days and the original quantities made a very shallow slice – I increased them as I like a good, thick slab.
If you aren’t keen on mint you could substitute the mint chocolate bar with orange, or even just use plain, unflavoured chocolate. You could also experiment with adding your own flavours, such as caramel (and use brown sugar) or raspberry.
Whatever way you choose to do it, I hope you love this as much as I do. It really is one of the easiest treats to make and takes no time to put together.
Place the biscuits in a plastic bag and break them up a bit – you don’t want it all to be fine crumbs, a mixture of crumbs and small bite-sized pieces is perfect.
Place the mint chocolate bars (broken into pieces) into a microwaveable bowl along with the butter and golden syrup. Reserve a couple of squares of chocolate for the decoration. Melt everything together then stir in the broken biscuits.
Spread the mixture evenly into a lined 18cm x 28cm traybake tin, press down firmly and smooth the top. Place the milk chocolate and butter for the topping in a microwaveable bowl and heat on full power until melted.
Spread the melted chocolate evenly over the top and crush the reserved mint chocolate squares and sprinkle over.
Chocolate Mint Squares
Equipment
- 1 rectangular traybake tin, approx 18cm x 28cm or a 9" square tin
Ingredients
- 200 g sugar caster or granulated, granulated gives a nice crunch
- 200 g butter
- 2 100 g bars chocolate mint bars eg Aero
- 400 g shortbread or plain biscuits eg digestives, Rich Tea
- 100 g golden syrup
To cover:
- 200 g milk chocolate
- 50 g butter
Instructions
- Grease and line the traybake tin.
- Place the shortbread or biscuits in a plastic bag and bash with a rolling pin to break up – you want small bite-sized pieces, not fine crumbs.
- Place the sugar, 200 g butter, mint chocolate bars (reserving a couple of squares for decoration) and syrup in a microwaveable bowl and heat on full power for 30 second intervals until completely melted.
- Add the biscuits and stir well then press the mixture evenly into the prepared tin.
- Meanwhile, make the topping by melting the milk chocolate and 50 g butter together. Spread this over the base and crumble the reserved squares of chocolate mint bar over for decoration.
- Allow to set and cut into squares.