When I was at school our canteen did a great line in cakes – a huge chocolate Viennese whirl type thing, with a big layer of chocolate buttercream, chocolate and syrup crispie cakes, and a chocolate and mint square that I have never seen the like of elsewhere. I was reminded of these treats during a conversation about school food recently, and I had a real craving to have one of those chocolate mint bakes, so I thought I would give something similar a go.
For the base:-
400g double chocolate chip cookies
2 tablespoons of cocoa powder
1 tablespoon of caster sugar.
In a big bowl, bash the biscuits to crumbs with something heavy – I used the end of a big wooden rolling pin. Melt the butter with the cocoa and caster sugar. Add the butter mix to the biscuit crumb and stir well. Press firmly into the bottom of a lined 9 inch square baking tray and put in the fridge until set.
For the mint layer:
240g of icing sugar
60g melted butter
1 teaspoon of peppermint extract
1-2 tablespoons of milk
Combine the butter, icing sugar and peppermint extract. Add the milk a little at a time, if needed, until you have a thick smooth icing. You could add a few drops of green colouring, but I didn’t have any! Smooth over the base and refrigerate until cooled.
For the chocolate topping:
150g of chocolate chips
Melt the butter and chocolate together. The butter gives the end result a softer consistency, making the traybake easier to slice. When melted pour over the mint icing, and tilt the tray around to completely cover as evenly as possible. Chill until set – then slice using a sharp knife and serve. This traybake is best kept in the refrigerator, and will last for a few days. If it isn’t all eaten long before then!
This tasted almost like the one I remember from school, and was completely yummy – I will definitely make it again! By the way, have just realised I have called this a traybake, but it isn’t baked. What do you call that? A Traychill? A Traymelt? Answers on a postcard please!
Love Miss Cisco XXX