Use hand-held beaters, a stand-mixer or a Thermomix to beat the cream until soft peaks form. Step 2 - Add The Caramel Remove the tin from the fridge and using a small palette knife, spread the pepermint filling over the base. Place in the fridge to set for around 30 minutes, I first made these Chocolate Peppermint Crisps for a Christmas Dinner table where they accompanied a bag of homemade shortbread. What equipment do I need ? If you would like to up the peppermint flavour a bit more you could mix in a drop of mint essence to the melted milk chocolate. Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method. Step 1 - Whip The Cream

Tennis biscuits can be difficult to find in Australia. Arnotts Nice biscuits make a great substitution. One way to gauge the popularity of a product is when there’s a chorus of consumers claiming they can’t find it on supermarket shelves, as I discovered when I tried to source some Peppermint Crisp chocolate for a Heritage Day-inspired fudge recipe recently. Caramel condensed milk - you need the tin that is pre-caramelised. Don't buy normal condensed milk unless you are going to caramelise it yourself. You can follow these instructions on how to Make Caramel from Sweetened Condensed Milk if you want to do it yourself. But honestly, it's so much easier (and safer) to buy it ready-made. Pour the mixture onto the baking parchment and spread with a palette knife. Don’t worry about getting too smooth a surface.

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Have you tried this with milk? Try biting off either end of the bar, after that, using the bar as a straw on a glass of milk! A deliciously unique minty creamy treat with its green mint flavoured crystals that shatter providing a delightful texture and flavour. My granny was one of 7 children. While everyone in her generation has now died, the cousins and siblings and children and grandchildren still meet on Christmas day. Neighbors and friends are also always welcome. Just ensure whatever you are using has at least a 30% fat content for the best whipping results. The caramel When you've been away from home for awhile and really looking for that tasty mint/choc flavour with a deference there's nothing like a peppermint crisp. Bite into it and its peppermint crystal bits breaking apart in your mouth. Totally yummy and unique

Cornflour - Not many of the traditional recipes include cornflour, but we like to add a dash. It helps to firm up the caramel mixture, giving neater slices. The dish Because we aren't going to be oven baking, you can feel free to use any suitable size container you may have on hand. I'm thinking of my overflowing Tupperware cupboard! To keep the young people happy, I use half milk and half dark chocolate for the topping. If the recipe was just for me, I would use all dark chocolate. But sadly, I have to share so I must take other people’s feelings into consideration. Beat the egg yolks in a heat proof bowl or in the bowl of a double boiler, until they become fluffy. Beat in the sugar and the Marsala wine. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.For those of you who are watching your weight, look away now. I calculated the calorie count using an online nutrition calculator and it works out at 452 calories per slice, based on cutting the tart into 8 slices. Traditionally Peppermint Crisp tart is made with Tennis biscuits, which are thin coconut biscuits own to South Africa. For a traditional tart, this should always be your first choice if you have it available on your doorstep. Some alternatives to Tennis biscuits: This citrus cheesecake is made with Greek yoghurt to keep it light. It's brimming with the flavour of oranges, lemons and limes. The vegetable oil is to make the chocolate a little softer for slicing and eating. You could substitute coconut oil if you prefer.

Leave to set completely. If you don’t have a cool place to leave your chocolate peppermint crisp, leave it to set in the fridge. Coconut –this recipe uses desiccated coconut for a finer texture. You could also use the larger, shredded coconut pieces if you prefer, but the texture of the base will turn out slightly different. It depends if you're going for something practical or visually stunning. The easiest option is a Pyrex container, 7x11 for multiple layers or 9x13 for just one layer of each ingredient.Dissolve 2 teaspoons sugar in it, when the coffee is still hot. Let the coffee cool at room temperature. square or rectangular baking dish - I used a 20cm x 26cm sized tin and set the biscuits out in rows of 3 X 3. Chocolate Peppermint Crisps combine refreshing bursts of peppermint crunch with silky dark chocolate to deliver a perfect after dinner mint.

Peppermint Crisp Bars - a classic favourite (obviously both here in Australia and in South Africa). Crunchy peppermint encased in milk chocolate... absolutely delicious! This recipe is sufficient for a 5 x 8-inch baking dish, or you could make approximately 8 smaller individual dishes. This recipe for peppermint crisp tart features Aero mint and a sprinkle of creativity with alternative biscuit options. It's perfect for Saffa expats longing for a taste of home, or anyone seeking a twist on this classic dessert. When I first tested this recipe I made the base with condensed milk. It tasted good, but it was just too soft and gooey for my taste. My taste testers agreed with me – the crumbly biscuit base was much better. I used a large Aerobar. Grate the entire bar and mix half of it into the cream and condensed milk. Reserve the other half to sprinkle on top.Kid-Friendly - kids LOVE the subtle caramel cream, biscuits and peppermint flavours. It's the BEST! Crush, or grate, 100g of Aero mint (or your chosen alternative) and gently combine with the cream mixture. Crush 250g of the biscuits finely and mix with the butter. Press the biscuit mixture into the base of the dish. Put the dish in the fridge for the crust to firm up while you get on with the filling. Despite often being known as after dinner mints, these versatile treats are delicious any time of the day. Fear not, the shortage is not because Peppermint Crisp is being discontinued. Nor is it due to exports, as I originally thought, having discovered that both Australians and New Zealanders love Peppermint Crisp too. Mnisi explained that the chocolate is manufactured in those markets.