Peppermint Crisp chocolate squares


recipe, sweet, chocolate

Ingredients 7
Servings 2
Time 00:30

Ingredients

  • 375
    ml
    sugar
  • 150
    ml
    evaporated milk
  • 30
    ml
    butter
  • 500
    ml
    white marshmallows, cut into smaller pieces
  • 300
    g
    dark or milk chocolate, chopped
  • 5
    ml
    vanilla essence
  • 2
    bars Peppermint Crisp, broken into pieces
 

Method

00:30
 

Line a 23cm loaf tin with foil. Heat the sugar, evaporated milk and butter together in a saucepan. Bring to the boil, stirring constantly. Boil for four to five minutes then remove from the heat.

Stir in the marshmallows, chocolate and vanilla essence. Stir quickly until the marshmallows have melted. Pour into the lined pan and sprinkle the peppermint crisp over the top. Leave to set in the fridge for 24 hours, or longer.

Remove from the tin and peel off the foil, then use a sharp knife to cut into blocks

Good idea:
If you would prefer to make smaller blocks, use a 23cm square tin.

Words and image: Ideas magazine

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