Chocolate and mint, gooey brownie and crunchy topping, this bar has it all!
Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease and line the base and sides of a 20cm square cake tin with baking paper.
Mix the vegetable oil, brownie mix, water and egg together in a bowl until well blended. Spread the mixture evenly in the prepared cake tin and bake for 20-25 minutes or until a round bladed knife inserted into the centre comes out almost clean. Remove from the oven and leave the brownie to cool completely in the tin; about 1 hour.
To make the icing, stir together the vanilla icing, marshmallow crème and peppermint extract in a medium bowl. Add a little green food colouring paste or gel and mix well. Add in more food colouring if the mixture is not green enough.
Use the baking paper to lift the brownie square from the tin. Swirl the green icing over the top of the brownie square using a small palette knife.
To decorate, sprinkle with the chopped biscuits and press in slightly. Cut into 18 bars to serve. Store any leftover bars in an airtight container in a cool place for 2-3 days.
Instead of using chocolate mint biscuits, top with chopped chocolate mints.
Swap the Velvety Vanilla Icing for Betty Crocker™ Tempting Chocolate Icing if you want even more chocolate in your bar, just leave out the green food colouring.
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