Peppermint Crisp chocolate squares

Ideas
10 servings Prep: 30 mins, Cooking: 5 mins
Rate this recipe
Luscious, rich and absolutely decadent!

By Food24 May 04 2015
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Ingredients (7)

375 ml sugar
150 ml evaporated milk
30 ml butter
500 ml marshmallows
300 g chocolate — dark or milk, chopped
5 ml vanilla — essence
2 chocolate — Peppermint Crisp
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Method:

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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