Remove the caramel from the tin and place it in a mixing bowl. Mix it up for about 1 minute until it is smooth. Home South Africa Politics World Business Entertainment People Cars & Tech Women Empowerment Sports In a large bowl, beat the powdered sugar, butter, peppermint extract and 6 tablespoons of milk with an electric mixer until smooth. It is made from milk chocolate which covers green mint flavoured crystals that shatter providing a delightful texture and flavour.

Incredibly easy to make as there are only three ingredients. Plus, you don’t need a chocolate mould.Stored in an airtight container your Chocolate Peppermint Crisps will keep for up to six months. More Homemade Food Gift Ideas…….. It’s time to remember the good ol’ days with this iconic dessert. Making mom’s peppermint crisp tart will put a smile on everybody’s face. Often companies like Bluebird and Smiths stamp their products with short dates for commercial reasons rather then any accurate reflection of actual food quality. Take the remaining ice cream, let it melt and soften at room temperature. Add to it the peppermint extract and ½ of the crushed peppermint chocolate pieces. So I made this over the weekend and made my boys promise they wouldn’t dive in until I actually got some photos done. I took them on Sunday afternoon and it was half gone by the evening. I suspect it might be the same story in your house, especially if you have teenagers…. ingredient list

Step 1 - Place the caramel treat in a bowl and mix with a spoon or fork to loosen up the caramel. Set aside.In a large microwave safe bowl, combine peppermint filled chocolate (180g - broken into squares), salted butter (100g) and condensed milk (100g) and melt in 30 second bursts in the microwave. Mix to combine.

This citrus cheesecake is made with Greek yoghurt to keep it light. It's brimming with the flavour of oranges, lemons and limes. Place the white chocolate into a CLEAN Thermomix bowl and cook for 3 minutes, 50 degrees, speed 2 before scraping down the sides and cooking for a further 1 minutes, 50 degrees, speed 2 or until melted. To get a good snap in your chocolate mints it's best to temper your chocolate. I use Callebaut dark chocolate callets and melt them in the microwave in 30 second bursts – this will take 3 or 4 bursts depending on your microwave. Melt and stir until your chocolate is fluid and at a temperature of 31° C to 32° C. Before your chocolate is fully melted you will still see a few whole callets/drops as you stir – this shows you are almost there. Simply keep stirring until the callets/drops have melted. Place a layer of whole tennis biscuits in a buttered 29x19x5cm dish. Spoon ⅓ of the caramel mix over the biscuits and spread evenly. Continue in layers, finishing with a layer of filling on top. This chocolate mint praline is fantastic your first bite leaves you wanting more and more the minty tease is just fantastic now needs to be sold in United Kingdom please nestle bring this to usDemerara sugar. Often used as a crunchy topping in baking because of its large crystals. In this recipe, Demerara is the perfect sugar for holding all the natural peppermint flavour. P lease see the recipe card below for exact quantities and detailed instructions How to make this recipe

Don't skimp on chill time. Four hours is a good amount, although if you can chill it overnight it will be even better. Add another layer of Tennis biscuits on top of it and top this off with the remaining half of the mixture.

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. I didn’t know about it originally being Orley whip. I’ve always done it with cream. Thanks for the tip re Elmlea – I will try that as it was very rich the last time I did it with ordinary cream. Into each muffin tin, spoon 1 tablespoon of white cake batter, top with 1 tablespoon of red batter, and then top with 1 tablespoon of white batter.