250 g chocolate ripple biscuits, crushed
125 g butter, melted
2 cups pure icing sugar
½ cup sweetened condensed milk
1 tsp peppermint essence
200 g dark chocolate, chopped
1 tbsp vegetable oil
50 g white chocolate melts, melted and cooled
- Grease and line base and sides of a 16 x 26cm lamington pan with baking paper. Combine biscuits and butter and press into the pan. Chill for 20 minutes.
- Combine icing sugar, condensed milk and peppermint essence. Microwave on medium (50% power) for 1 min to soften. Spread over base. Chill until set.
- Place dark chocolate and oil in a microwave-safe bowl. Microwave on medium (50% power) for 1-2 min, stirring every 30 sec, until smooth. Pour over the slice. Place white chocolate into a snap-bag and drizzle over slice. Cut into pieces when firm.