SHAZZIES OWN DOUBLE MINT SLICE

base
2 X 220 gm blocks cadbury peppermint chocolate
113 gm butter
2 packets milk arrowroot biscuits crushed
1 can condensed milk

filling
125 gm cream cheese at room temperature
454 gm icing sugar
1 1/2 teaspoons peppermint essence
2 drops green food colouring

choc top
142 gm milk cooking chocolate
142 gm dark cooking chocolate
113 gm butter

line a swiss roll tin with baking paper.

BASE

put crushed biscuits into large bowl.

melt chocolate and butter in a heatproof bowl over a pot of boiling water.

remove from heat and lightly stir in condensed milk, doesn't have to be blended.

mix into crushed biscuits until well combined.

press mixture into swiss roll tin.

FILLING
mix cream cheese, icing sugar, peppermint essence and colouring together with hands (i wear gloves), kneading until well mixed. (you can add more essence if you like a strong peppermint taste)

press over top of chocolate base.

CHOC TOP

melt chocolate and butter in heatproof bowl over pot of boiling water.

cool slightly.

pour over top of slice.

refridgerate till set.

if hot weather, keep refridgerated. remove about 1/2 hour before needed.