5 ingredient chocolate Peppermint Crisp fridge cake
10th October 2017
A twist of the South African favourite, Peppermint Crisp Tart, this Peppermint Crisp fridge cake will impress both Saffas and Brit friends at your next dinner party! It’s easy and delicious, let’s get started!
- 100g butter
- 300g milk or dark chocolate, chopped
- 1/2 tin sweetened condensed milk
- 200g shortbread biscuits
- 160g peppermint crisp bars, chopped (and mint Aero)
- 80g mini marshmallows
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.
Recipe adapted from The Kate Tin.
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