Peppermint Crisp Chocolate Fridge Cake
Posted on February 18, 2015 by nerinatimm in baked goods, rsg
Peppermint Crisp was never been my favorite chocolate as a child. No, I was a Lunch Bar and Tex kind a girl.
Peppermint Crisp in my opinion was a chocolate for the elderly. A chocolate I would buy my mom or my grandma! Then Peppermint Crisp tart became famous and I had to swallow my words. Layers of cream, caramel, biscuits and Peppermint Crisp Chocolate…… utterly delicious!
When I invited Katelyn Williams from the morning show Expresso to be a guest on my show at RSG, my brief was short and sweet. It must be sweet, because she is a pastry queen and our listeners like short recipes. Katelyn clearly knows her viewers, because when she developed this recipe for her show, she kept it short and sweet and in no time, this recipe has been shared more than 12000 times.
What can I tell you about Katelyn…… she makes the most amazing sweet and decadent treats. Just look at this gorgeous Salted Caramel Coma Cake. Yip, enough to put you into a sugar coma for a few weeks.I know we are way past Christmas, but anybody who put this much attention to detail, deserves my respect. Look at this amazing Gingerbread Train, wow! Just when I thought, I have seen it all, I found this Peppermint Crisp Milkshake. Enough said, this girl knows how to bake and induce sugar injections!
You can read more about her here!
Photos by Katelyn Williams
Peppermint Crisp Chocolate Fridge Cake
Serves 8-10
Ingredients
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)
Method
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.
Here is some more Peppermint Crisp Creations from The Kate Tin:
Peppermint Crisp Ice-cream Sandwiches
Tomorrow morning at 9 o’clock, I will be talking to Katelyn about her passion for all things sweet.
I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!
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