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Dark chocolate peppermint crisp fridge cake

peppermint crisp fridge cake

Ingredients 6
Servings 8-10
Time 20 min


  • 1
    packet Tennis biscuits (or coconut biscuits)
  • 80
    salted butter at room temperature
  • 300
    good-quality dark chocolate, chopped
  • 200
    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 melted chocolate and condensed milk mixture to the marshmallow mixture and stir until combined. 

6. Spoon the mixture in a line down the middle of the biscuits. 

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

8. Seal the foil over the triangle to keep the biscuits in place and put the tin in the fridge. Once set, remove the foil and cut the loaf into slices.





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2019-12-02 14:20
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