You will need a 20cm square tin for this recipe
Melted butter, to grease tin
1 packet Malt-O-Milk biscuits
1L good-quality chocolate ice-cream, softened to room temperature
200g dark chocolate melts
Assorted mint chocolates, finely chopped, to decorate (we used Mint Patties, Peppermint Crisp and Mint Aero)
Brush the base and sides of the tin with butter then line with baking paper (ensure there is excess paper overhanging the sides to easily remove the slice).
Line the base of the tin with Malt-O-Milk biscuits (you may need to cut some to fit your tin).
Spoon the softened ice cream on top of the biscuits and use a spatula to gently spread the ice cream to an even layer. Top with remaining biscuits and freeze at least 4 hours until firm.
Use the excess baking paper to carefully lift the slice from the tin. Use a large knife to cut the slice into individual rectangles, using the top biscuits as a guide. Return rectangles to the freezer while you prepare the chocolate.
Place the chocolate melts into a microwave-safe container and microwave on high in 30 second bursts until melted.
Working quickly, dip each rectangle a little into the chocolate, scraping off any excess, then sprinkle with your choice of mint chocolates to decorate. Return to freezer until chocolate has set then serve.