Chocolate Mint Squares
easy, chocolate mint biscuit slice
Servings: 24
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.
Notes
These chocolate mint squares traditionally use Aero Mint bars but supermarket ones work every bit as well (and may even taste better!).
If you aren't keen on mint, chocolate orange bars work equally well.
They will keep well in an airtight container for at least a week.