CHOCOLATE PEPPERMINT CRISP FRIDGE CAKE
Recipe by The Kate Tin by Katelyn Williams
300g milk chocolate, chopped
½ tin condensed milk (eat the rest with a spoon)
200g shortbread biscuits, broken
160g peppermint crisp bars, chopped
80g white marshmallows
Cocoa powder, for dusting
In a saucepan, combine the butter, milk chocolate and condensed milk over low heat and stir until melted.
In a separate bowl, break the biscuit into pieces and combine with the peppermint crisp chunks and marshmallows. Line a standard loaf tin with a sheet of baking paper and set aside. Combine the 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.
TIP: Swop out the biscuits, peppermint crisp and marshmallows for any combination of nuts, sweets or dried fruit.
Bron/Source My Geheime Resepte
Repost Kaalvoet/Barefoot Chef