Nestle Peppermint Crisp, 6 Bars

Product Information

Not only is it super easy to make (there are literally only 4 ingredients), but it’s also ready in no time (OK we have to wait for it to chill a couple of hours at least in the fridge). You’ll need to chill the base for at least 30 minutes before adding the peppermint layer. the peppermint filling The Peppermint Crisp is sold in South Africa as both a 49 gram bar and a 150 gram slab. In New Zealand it is sold as a 49gram bar, and in Australia as a 35 gram bar.

Peppermint crisps are chocolate that was invented in South Africa in the 1960s, They consist of a bright green, crispy peppermint filling that is enrobed in milk chocolate.

What is peppermint tart?

If you choose not to go with the Orley Whip, substitute with whipping or double cream (containing at least 30% fat, otherwise it will not whip up stiffly enough). Nestlé Peppermint Crisp chocolate is a wonderful, exciting and different chocolate experience. The cool, crunchy green peppermint crystal filling is fresh and minty that takes your breath away while the outside is wrapped with smooth milk chocolate coating. Welcome to my eclectic collection of recipes from all four corners of the world. I hope to inspire you to get into the kitchen and never eat a boring meal ever again. Want to know more? 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. Tip the mixture into the lined tin. Take a large spoon and press the base firmly into the tin as evenly as possible. Place in the fridge and leave for at least 30 minutes.

Place a single layer of the biscuits in a large container. The one I used was 25 x 20 x 7cm (10 x 7.5 x 3in). Thank you so much! The amount of peppermint crisp is definitely a "measure with your heart" kind of ingredient! The cool, fresh minty taste of Peppermint CRISP literally takes your breath away. Creamy Nestlé milk chocolate confection wrapped around a crunchy peppermint filling.

In a large bowl, beat with an electric mixer on a medium speed for 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping the bowl occasionally. Beat 2 minutes longer.

I love an easy traybake and this no bake peppermint slice is one of my most requested and most loved recipes. A crumbly biscuit base, creamy peppermint filling and a rich chocolate topping. It’s not surprising it’s so popular! And as for the tennis biscuit problem – I actually prefer to use romany creams – but that solves nothing because you cant get those outside this country either. but they taste so good in this tart – especially the caramel flavour ones which are sometimes but not always available. Maybe there is a romany cream equivalent available in the rest of the world – its a chocolate coconut sandwich cookie with a hard chocolate cream filling. yummy!

More South African recipes

Break the peppermint chocolate into squares and place it along with the butter (which has been cut into cubes) into a microwave safe bowl and cook for 30 second spurts on a medium high heat until melted. Pour the mixture onto the baking parchment and spread with a palette knife. Don’t worry about getting too smooth a surface. Take the cake tin out of the fridge, take the biscuit crumbs and spoon them at the bottom of the tin until they are compact and return the tin into the refrigerator.

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. Peppermint Crisp Fridge Tart is the ultimate in sweet indulgence. Luscious whipped cream mixed with caramelised condensed milk, layered on coconut biscuits and covered in grated peppermint chocolate. As a bonus, there is no cooking required. Just leave it to set in the fridge for an hour or two before eating - if you can wait that long! You can make this dessert either in a large bowl or in smaller individual dishes. Place the caramel in a bowl and beat it until it is smooth to loosen it and give it a better texture. Place the biscuits into the Thermomix bowl and crush on Speed 9, 10 seconds. Remove and set aside in a seperate bowl.

Peppermint Crisp Fridge Tart

I’ve made this super indulgent slice a few times now as it’s the perfect treat for parties, cake stalls and it is also the ultimate after dinner mint, it’s also a great recipe to make as I just can’t stomach the combination of peppermint and chocolate (hello chocolate toothpaste!) so I know I’m going to leave it alone! You can make this slice easily both using a Thermomix or the regular way and each method will have you popping this slice into the fridge to set within 15 minutes. Ingredients: Whip the Orley Whip and then add the caramelised condensed milk, castor sugar and peppermint essence. Beat until well mixed and then stir in ⅔ of the crushed Peppermint Crisp. 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. This citrus cheesecake is made with Greek yoghurt to keep it light. It's brimming with the flavour of oranges, lemons and limes.