Dark chocolate Peppermint Crisp fridge cake

Drum
8-10 servings Preparation: 20 mins By Food24
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Ingredients (6)

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

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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