Directions

To make the base

1. Lightly spray a 17 x 28 slice tin and line with baking paper

   
   

   TIP: This helps to keep the baking paper in place

2. Place the melted butter and dry ingredients into a bowl and mix well. Press the base into the lined tin and refrigerate while you make the mint filling
   

To make the Mint Filling

1. Place the icing sugar and vanilla essence in a bowl and slowly add half of the cream at a time stirring after each addition. Your filling will be a creamy consistency which is easy to spread!
   

2. Take the base out of the fridge and spread the icing over the base and refrigerate for 15 minutes

To make the Chocolate Ganache topping

1. In a microwave safe bowl, break chocolate into pieces and add the cream.  Heat the ganache in short bursts, remove, stir well and place back in microwave.  Repeat this until all chocolate is melted.  Stir well and allow to cool slightly.

2. Remove slice from fridge and pour ganache over the top.  Refrigerate again until set.  Slice into 32 pieces and enjoy!