Nestle Peppermint Crisp, 6 Bars

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Mixing the caramel to a smooth consistency in a separate bowl makes it easier to incorporate into the whipped cream without getting any lumps. I will try the Arnotts Nice biscuits next time , but doubt that anything can beat a Tennis biscuit base. Dissolve 2 teaspoons sugar in it, when the coffee is still hot. Let the coffee cool at room temperature. These layers are continued to form a dense and delicious dessert. The creamy caramel mixture soaks into the biscuits to form a cake-like consistency. Don't over-whisk the cream. If you do, it'll start to turn into butter! Whip it until stiff peaks begin to form.

To get a good snap in your chocolate mints it's best to temper your chocolate. I use Callebaut dark chocolate callets and melt them in the microwave in 30 second bursts – this will take 3 or 4 bursts depending on your microwave. Melt and stir until your chocolate is fluid and at a temperature of 31° C to 32° C. Before your chocolate is fully melted you will still see a few whole callets/drops as you stir – this shows you are almost there. Simply keep stirring until the callets/drops have melted. Add the cream into a different bowl and whisk with an electric whisk until stiff peaks form. Note: Do not over whip at this point and be very careful and slow. I love the colors and texture of this dessert, and the combination of mint chocolate and caramel is to die for. Repeat with layering biscuits, caramel and grated choscolate until finished, ending with a caramel & chocolate layer. Dark chocolate – callets/drops are best as they are much easier to temper. I like to use Callebaut Belgian Chocolate as it’s ready tempered, making it easier to work with. Callebaut chocolate doesn’t contain palm oil and is sustainably sourced.From South Africa but living in the USA now. Finally made this today. It never will taste the same as the Home version but comes pretty close to the real deal. Step 2 - Whip the heavy cream to the stiff peak stage. Take 2 - 3 spoonfuls of the whipped cream and mix it into the caramel to loosen the caramel up even further before adding to the cream. Fold the caramel into the cream. dark or milk chocolate. Unlike myself, my boys aren’t keen on very dark chocolate, so I use half milk and half dark. Add one teaspoonful of powdered sugar and the Nestle mint topping and filling into the combined mixture. Mix again with a hand mixer for the right consistency. 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.

If you have the time, this dessert is made best the day before so that it can set. Setting properly will help cut proper squares for everybody and improve the texture. You can also wait to add the crumbled chocolate topping just before serving. You can make as many layers as you want to and make it look like a real cake. For more fun, fold some peppermint chocolate into the whipped dough mixture for extra texture and goodness. Oooh and while we're talking about mint slice recipes... have you made my Peppermint Chocolate Sliceor my Traditional Peppermint Slice yet?? Hmm... I'm starting to think I have a bit of a mint slice obsession going on!!! Hi, I’m Lauren! As a Mum of three VERY hungry boys, I know what it’s like to need dinner on the the table FAST. All of my recipes are made using simple ingredients and you will also find both conventional and Thermomix cooking instructions.A Peppermint Crisp Fridge Tart is a decadent, sweet, creamy dessert, made by mixing whipped cream and caramelised condensed milk with grated peppermint crisp chocolate and layering it between crispy coconut-flavoured biscuits. The cream and caramel mixture gets absorbed into the biscuits as the tart chills, giving them a softer, more cake-like texture.