Super Soft Chocolate & Spearmint caramel slice recipe for you


  1. Grease a 1 L terrine pan (4 cups) and line the basic cooking paper.
  2. Whiz saves in a crumbs food processor. Add the butter and groan to combine. Press the basis of mold evenly.
  3. For the caramel of green mint, place the cream, the pepper mint petrol and launches it in a saucepan over medium-low heat. Bring to a boil, then remove from the heat and set aside for 20 minutes to infuse. Pass, throw the mint leaves. Melt the sugar in a clean uptop over medium-high heat, the swirling pan, for 5 minutes or until a Caramel Gloden forms. Add the butter and whirlwind bench, then add infused, swirling cream to combine. Remove from heat and pour evenly on the shortbread. Reserve slightly 30 minutes to firm up.
    4.For mint ganache, place all the ingredients, with the exception of chocolate, in a saucepan over medium heat and wear just below the boiling point. Remove from fire. Reserve for 20 minutes to infuse. Remove the mint leaves and throw away. Return the pan over medium heat and simmer. Place the chocolate in a heat resistant bowl and pour on the cream mixture, stirring until melted and smooth. Pour over a layer of caramel. Cover and cool for 4 hours or until it is set.
    5.For the milk chocolate frosting, place the chocolate and the oil in a heat resistant bowl on a saucepan of simmering water (do not leave the bowl touching the water), stirring until ‘It is melted and smooth. Reserve to cool.


  • 220g shortbread biscuits
  • 50g unsalted butter, melted, cooled
  • Cocoa powder, to dust


  • 1 cup spearmint leaves
  • 1/2 cup (110g) caster sugar
  • 40g unsalted butter
  • 100ml pure (thin) cream
  • 3 drops peppermint essence


  • 200ml thickened cream
  • 1 cup spearmint leaves
  • 30g unsalted butter, chopped
  • 2 tbs glucose syrup
  • 3 drops peppermint essence
  • 200g dark chocolate, chopped


  • 250g milk chocolate, chopped
  • 2 tbs sunflower oil

Leave a Reply

Your email address will not be published.