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Dark chocolate Peppermint Crisp fridge cake

Dark chocolate peppermint crisp fridge cake (PHOTO

Ingredients 6
Servings 8-10
Time 20 min


  • 200
    1 packet Tennis biscuits (or coconut biscuits)
  • 80
    salted butter at room temperature
  • 300
    good quality dark chocolate, chopped
  • 180
    condensed milk
  • 150
    Peppermint Crisp bar, chopped
  • 50
    white mini marshmallows


Cooling: 25 min

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

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

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

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

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

6 Spoon the mixture down the centre line of the biscuits.

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

8 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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