Chocolate peppermint crisp fridge cake Serves 8-10
100g butter 300g milk or dark chocolate, chopped ½ tin sweetened condensed milk (eat the rest of the tin with a spoon) 200g shortbread biscuits (Eet sum mores) 160g peppermint crisp bars, chopped (I also used some mint aero) 80g mini marshmallows (optional)
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.
SOMETHING ELSE YOU MAY LIKE:
Caramel peppermint crisp cake Peppermint crisp milkshakes Peppermint crisp ice cream sandwiches OR HOW ABOUT MORE 5-INGREDIENT RECIPES?
Chocolate macaroon cake with raspberries Nutty chocolate magic bars