5-ingredient chocolate Peppermint Crisp fridge cake
|300 g||chocolate — milk or dark, chopped|
|200 g||shortbread biscuits|
|160 g||chocolate — Peppermint Crisp, chopped|
|80 g||marshmallows — mini|
Line a standard loaf tin or baking tray with a sheet of baking paper and set aside.
Place the butter, chocolate and condensed milk in a microwave-safe bowl and melt on a medium to low heat until smooth.
In a separate bowl, break the biscuits into pieces and combine with the peppermint crisp chunks and marshmallows (or whatever other ingredients you’re using).
Combine the cooled melted chocolate mixture with the biscuit mixture and stir until combined.
Pour into the lined loaf tin and place in the fridge until completely set.
Unmould and cut into slices.