whip 250ml orley whip and then add a 375g caramelised condensed milk, 2 tablespoons castor sugar and 3-4 drops peppermint essence. beat until well mixed and then stir in 2 crushed peppermint crisp chocolate bars. crush them by putting them in a plastic packet and crushing with a rolling pin.
put a layer of whole tennis biscuits in a 30 x 20cm dish. spoon a third of the caramel mixture over the biscuits and spread evenly. continue layering, finishing with a layer of filling on top.
sprinkle 1 crushed peppermint crisp chocolate bar over the top. refrigerate for about 4 hours. cut into squares and enjoy!
2 comments:
YUM! I came to your blog from Friday Fill Ins and this receipe sounds absolutely heavenly! I am sure going to try it out this summer sometime!
G'Day,
I found your blog via a comment you left some where else.
What good recipes. I will definitely try the spaghetti sauce with the bacon. It sounds yum.
I don't know anyone else who blogs from Africa, where abouts are you?
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