Pimp That Snack

SHWING Mint Slice

by Lehmo, Crawfy, and Jamie 12 photos Rated 61% 48 votes when voting closed

Well, as our first pimp (as I’m sure we’ll be doing more) we decided we needed to do something aussie, we’re from Adelaide. We also wanted to do something that had never been done before. Not realising the Arnotts Mint Slice had already been done until after we finished sucked but we got over it. We thoroughly tested *cough cough* mint slices and came up with these mass quantities of ingredients.

Unfortunately, half of the photos have mysteriously disappeared including the ingredients photo which we spent ages setting up a good angle lol…

Local Coles, Woolies and Foodland (had to compare and get a bargain)

8 x blocks of Coles Belgian Chocolate (standard 275gm or whateva cant remember) $12
2kg x Flour $2.50
2 x bags of 500gm icing sugar $5
3 x 500gm butter $10
peppermint essence 99c
cadbury cooking cocoa powder

Im not too sure on those prices (lost receipt) but it turned out to $28.75 AU or about £14 for u english people.

First blend estimated half of butter, sugar and flour in processor to make shortbread, also cocoa. Lots of flour, we failed massively first time :(. Spread on pizza sized pan and bake for about 20 mins.

Raw shortbread dough pressed out into a large round pizza tray on the kitchen worktop

Take out and cool.

The baked shortbread round, thick and crumbly, cooling on baking paper on a wire rack

Melt half of chocolate by banging mary or something that crawfy said, just melt it however you want.

A glass bowl of melted milk chocolate set over a pan of water on the hob

Pour over the biscuit, this will be the bottom of the mint slice.

Melted chocolate poured over the shortbread round and spread right out to the edges

While its solidifying in freezer, make the minty cream, rather minty butter lol. Cream the butter with rest of sugar and most of peppermint essence, we dare you to drink some pure. Its great really, who needs wrigleys?

A white bowl of thick pale peppermint cream beaten smooth with a spoon

Turn over bicuit and spread mint cream in a dome shape, we didnt actually need that much but o well.

Spreading a thick layer of mint cream over the chocolate-coated shortbread with a knife

Melt rest of chocolate and pour over top. Make sure poured chocolate is cooled down first though or butter will melt which you dont want.

A second coat of melted chocolate poured over the top and spread across the disc

Place in freezer for magic to happen. Lol, we took out top shelf to make room and forgot to put it all back in at end, they all defrosted! Anyway, try not to be tempted to place fingers on semi hard chocolate and be patient. In the meantime, you might want to start washing cause theres a heck of a lot of dishes and flour everywhere!

The chocolate-covered disc on its tray wedged into a packed freezer above boxes of frozen food

Take out and test. In our rush to leave, we were heading to marion to catch a movie, it wasnt fully hard on top. It actually wasnt too bad, it tasted exactly like the real thing, until we felt sick from all that sugar and butter!

The finished chocolate-coated giant biscuit on baking paper, one wedge cut away, knife lying alongside

Stats:

Weight: 3.2 Kg

Measured 24” across

2000 cals a bite, not really cause you would die

Cut half showing the layers: shortbread base, thick mint cream and a domed chocolate shell

Pimps : Crawfy, Woody and Lehmo (Alex, Jamie and Ryan otherwise)

A lad in a cap biting into the giant slice, wider than his head, mate grinning beside him

Eaters at school : Mrs James, Gus, Ant, Ben, Guy, Sam, all of whom went home sick…

Three lads posing for a group photo in the kitchen doorway afterwards

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