Choc-mint slice

• Makes: 20cm x 30cm slice tray with 4cm-high sides *

_Base _

• 1 packet (250g) Arnott's Choc Ripple biscuits, crushed *

• 40g desiccated coconut *

• 120g unsalted butter, melted *

• _Filling _ *

• 500g icing sugar *

• 100g unsalted butter, soft *

• 3 (35g each) peppermint crisp bars, finely sliced *

• green food colouring *

• _Topping _ *

• 300g milk chocolate, melted *

• 2 packets (35g each) Aero choclolate, roughly chopped *

Line slice tin with baking paper and set aside. In a clean bowl mix together all the ingredients for the base. Once all combined, press evenly over base of tin. Pop into fridge. For the filling, in a clean bowl using electric beaters beat together icing sugar and soft butter until pale - 3-5 minutes. Using a spatula, fold in peppermint crisp and a couple of drops of food colouring. Once combined, spread evenly over base. Pop in the fridge to chill for about 30 minutes. Once chilled, spread melted chocolate over filling, again making sure it is spread evenly and reaches into the corners. Scatter with chopped Aero and pop back into fridge to set, about an hour. Cut into mini bars.