Nestle Peppermint Crisp, 6 Bars

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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! Topping ideas other than crushed mint chocolate - A drizzle of melted chocolate, more whipped cream, sliced banana, caramel sauce, biscuit crumbs and chocolate curls. Despite often being known as after dinner mints, these versatile treats are delicious any time of the day.

The food colouring is entirely optional – you don’t have to add it. But I wanted this peppermint slice to be reminiscent of the one I remember from my childhood. Plus I’m a child of the eighties, so I’m not against a tiny amount of food colouring every now and then. the chocolate toppingNo bake slices are so easy to make and perfect for parties, celebrations and last-minute gifts. Try this classic lemon coconut slice, Mars bar sliceor Maltesers slicetoo! Ingredients you will need Peppermint Crisp Bars - a classic favourite (obviously both here in Australia and in South Africa). Crunchy peppermint encased in milk chocolate... absolutely delicious! 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.

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. Use any rectangular or square baking tin - it is fine for there to be small gaps between the biscuits. I used a 20cm x 26cm sized tin and set the biscuits out 3 x 3. Tennis biscuits can be difficult to find in Australia. Arnotts Nice biscuits make a great substitution.Simply cut them to fit with a serrated knife. Kate's Memories of Peppermint Crisp Pudding and Christmas Demerara sugar. Often used as a crunchy topping in baking because of its large crystals. In this recipe, Demerara is the perfect sugar for holding all the natural peppermint flavour. Butter –melted butter is used to bind the base together. I recommend using real, unsalted butter rather than margarine or dairy spreads. Combine peppermint chocolate, butter and condensed milk in a bowl and melt together in the microwave.