|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|
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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