|1||marshmallows — large packet|
|1||chocolate — Peppermint Crisp|
|1||tennis biscuits — packet|
Line a baking tray with baking paper and grease with butter of cooking spray. Set aside.
Blitz the Tennis biscuits in a food processor until fine. Add the Peppermint Crisp and blitz again. Set this aside.
Add the butter to the marshmallows in a microwave-proof bowl. Place in the microwave on high for 1.5 minutes or until the marshmallows are soft and gooey.
Remove from the microwave and stir in the biscuit and chocolate mixture well. Work quickly as it will start to get very sticky and hard.
Pour the mixture into the greased pan and spread out evenly with a spatula.
Place in the fridge for 2 – 3 hours until the mixture has set.
Turn out onto a chopping board and using a sharp knife, chop into squares.
WATCH the how-to video below:
For more Peppermint Crisp recipes, click HERE.