Peppermint Crisp squares



Ingredients 6
Servings 6-8
Time 20 mins

Ingredients

  • 2 packets
    Tennis biscuits
  • 385
    g
    caramel condensed milk
  • 500
    ml
    desiccated coconut
  • 2 bars (150 g each)
    Peppermint Crisp chocolate, crushed
  • 125
    ml
    cream
  • 30
    ml
    caster sugar
 

Method

2 hours
 

1 Line a 20 x 35 cm baking tin with baking paper.

2 Arrange a layer of Tennis biscuits on the bottom of tin.

3 Mix the caramel condensed milk and coconut. Stir in 1 crushed chocolate bar and spread the mixture evenly over the biscuit base.

4 Add another layer of biscuits.

5 Whisk the cream until slightly thickened and stir in the sugar and remaining chocolate bar. Spread over the biscuits and chill in the fridge for 2 hours.

6 Garnish with the extra chocolate and cut into squares.

 

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