Chocolate peppermint crisp fridge cake

Recipe from: 24 February 2015
recipes, chocolate, desserts

Ingredients 6
Servings 0
Minutes 15 min + setting time
  • 100
  • 300
    milk or dark chocolate, chopped
  • 1/2
    tin sweetened condensed milk
  • 200
    shortbread biscuits
  • 160
    peppermint crisp bars, chopped (and mint Aero)
  • 80
    mini marshmallows (optional)


15 min + setting time

Line a standard loaf tin or baking tray with a sheet of baking paper and set aside.

Place the butter, chocolate and condensed milk in a microwave-safe bowl and melt on a medium to low heat until smooth.

In a separate bowl, break the biscuits into pieces and combine with the peppermint crisp chunks and marshmallows (or whatever other ingredients you’re using).

Combine the cooled melted chocolate mixture with the biscuit mixture and stir until combined.

Pour into the lined loaf tin and place in the fridge until completely set.

Unmould and cut into slices. Serves 8-10.

Recipe reprinted with permission of The Kate Tin. To see more recipes, please click here.
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Read more on: dessert  |  chocolate  |  recipes


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