Dark chocolate Peppermint Crisp fridge cake

Drum
Prep: 20 mins
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The deliciousness of this recipe revolves around three quintessentially South African ingredients: sweetened condensed milk, Peppermint Crisp chocolate and Tennis biscuits

By Food24 May 30 2019
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Ingredients (6)

200 g tennis biscuits
80 g salted butter
300 g dark chocolate — chopped
180 ml condensed milk
150 g Peppermint Crisp chocolate — chopped
50 g mini white marshmallows
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Method:

Line a standard loaf tin with a large piece of foil, leaving enough to hang over the sides.

Arrange 3-4 biscuits in a row down the middle of the tin.

In a saucepan over low heat, combine the butter, chocolate and condensed milk and stir until melted. Allow to cool.

In a separate bowl, combine the Peppermint Crisp and the marshmallows.

Add the chocolate mixture to the marshmallow mixture and stir until combined.

Spoon the mixture down the centre line of the biscuits.

Put 3-4 biscuits on each side of the tin, then press them into the sides of the chocolate mixture to form a triangle.

Seal the foil and put the tin in the fridge. Once set, remove the foil from the tin and slice into bars.



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