The original peppermint crisp slice recipe is here and I got introduced to it from Sue, but like almost everything that I come onto contact with I changed it from the original, primarily as I don’t like waste or white chocolate (which isn’t chocolate its white sugary blah – the only real chocolate is DARK chocolate – quirky rant over).
Hmmm peppermint crisp slice
It is simple to make and stores nicely in the fridge (hahahaha, who am I kidding I have males in the house – I’m lucky if this lasts 2 days, although in my defence generally half of it gets taken to a crafting event). It is also a fun recipe to make with children as it’s quick and no bake.
My modifications are:
1. I use approximately a packet and a half of milk arrowroot biscuits as there’s more than enough sugar in this recipe without the need for me to add sugar coated biscuits!
2. I use a whole tin of condensed milk (as I hate half tins of the stuff)
3. I melt the butter and condensed milk in a large pyrex jug on medium setting, stirring a few times to ensure it combines nicely
4. I use about 200g of dark chocolate for the topping (not white), to which I also add about a tablespoon of butter so that I can slice it easier otherwise I find the chocolate shatters
5. I only purchase the peppermint crisp bars when they are 50% off at the local supermarkets as otherwise it’s an expensive slice, they go on sale at least once a month at our two major supermarket chains so it’s not like I have to wait long to stock up although I do get a few strange looks when I buy 6 of them at a time!
Enjoy
