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Peppermint Crisp crunch jars


Peppermint Crisp crunch bars

Ingredients 16
Servings 6
Time 30 min

Ingredients

  • COCONUT BISCUIT CRUMBLE
  • 2
    cup
    cake flour
  • 1
    cup
    desiccated coconut
  • 1
    tsp
    baking powder
  • 1
    cup
    brown sugar
  • 250
    g
    butter - softened
  • 1
    tsp
    vanilla
  • CARAMEL SAUCE
  • 400
    g
    brown sugar
  • 1/4
    cup
    water
  • 250
    ml
    cream
  • FOR ASSEMBLING THE DESSERT
  • 500
    ml
    fresh cream
  • 2
    tsp
    vanilla extract
  • 400
    g
    Peppermint Crisp chocolate
  • 1/4
    cup
    coconut shavings - toasted
 

Method

35 min
 

Preheat oven to 180C


In a large bowl, mix together the flour, coconut, baking powder and sugar.


Add the butter and vanilla, then using your hands, rub together the ingredients until well combined and beginning to clump together.


Scatter the crumble onto a greased baking tray, then place into the oven and bake for 35 minutes or until the crumble is golden brown and crispy.


Remove from the oven and set aside to cool.


For the caramel sauce, place the sugar and water into a deep pot, then stir over low heat until the sugar dissolves.


Bring to a boil, then simmer for 15 minutes until the caramel is golden and thick.


Remove from the head then add the cream – be careful at this stage because it will bubble up violently.


Return to the heat, then leave to simmer gently for two minutes.


Place into a bowl and set aside to cool completely.


Whisk the cream to soft peaks, then fold in half the cold caramel until rippled.


Break up the chocolate into irregular shards.


Assemble the dessert in a glass jars – start with a layer layering a third of the crumble into the base of the dish, top with a quarter of the chocolate, then drizzle with half the remaining caramel.


Spoon in a third of the cream mixture, then repeat layering until all the ingredients are used up, finishing with a layer of the rippled cream.


Garnish with remaining chocolate and a sprinkling of toasted coconut.


Printed with permission of Zola Nene, follow her on Instagram | Twitter | Facebook or visit her website

 

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