COMBINE the Oreo* crumbs and butter in a bowl. Press into the base of a lined 18 x 28 cm slice tin and chill for 10 minutes.

COMBINE the milk, copha and peppermint essence in a saucepan over a low heat until smooth. Remove from heat and stir in the icing sugar until smooth. Spread over the prepared base. Allow to set.

MELT the chocolate and copha over a low heat and drizzle over peppermint layer. Chill until firm. Slice and serve.