Peppermint squares

By Hope Malau
11 November 2016

Peppermint desserts will always be a favourite no matter how you do them. Here is another take on peppermint tart.

Serves 6-8 Preparation: 20 min Chilling: 2 hours

2 packets (200 g each) Tennis biscuits

1 can (385 g) caramel condensed milk

500 ml (2 c) desiccated coconut

2 bars (150 g each) Peppermint Crisp chocolate, crushed

125 ml (½ c) cream

30 ml (2 T) caster sugar

extra Peppermint Crisp, crushed, to garnish

1 Line a 20 x 35 cm baking tin with baking paper.

2 Arrange a layer of Tennis biscuits on the bottom of tin.

3 Mix the caramel condensed milk and coconut. Stir in 1 crushed chocolate bar and spread the mixture evenly over the biscuit base.

4 Add another layer of biscuits.

5 Whisk the cream until slightly thickened and stir in the sugar and remaining chocolate bar. Spread over the biscuits and chill in the fridge for 2 hours.

6 Garnish with the extra chocolate and cut into squares.

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