Dark chocolate Peppermint Crisp fridge cake

8-10 servings Preparation: 20 mins By Food24
Tap for method
Tap for method

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
Tap for ingredients
Tap for ingredients


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.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.