Your Recipe Blog


by Your Recipe Blog

Stien Rust
Posted by
2 - 3 hours


  • ± 200 g Peppermint Crisp chocolate bars
  • 1 packet Tennis biscuits (200 g)
  • 200 g white marshmallows – I only had a bag of multi colored mini marshmallows, and it worked great.
  • 100 g margarine

Place the biscuits in a large ziploc bag and seal it. Use your hands and just crush it into smaller pieces. I just crushed it, did not want to end up with only powder, so kept some pieces bigger than others.
Place the peppermint crisp on a cutting board, and slice it with a sharp knife into strips and then cut into smaller pieces. Again, not too small, but it depends on your own preference.
Mix the biscuits and half the peppermint crisp, and keep the rest aside. Keep the 2nd half of peppermint crisp for the topping.
Place marshmallows in a glass bowl with margarine and microwave for 1.5 minutes, and mix well with a spatula.
Add the biscuit and candy mix together with the marshmallow mixture, then work gently and fold it in.
Scoop into a parchment lined rectangular dish.
Use your spatula to flatten the mixture and add the remaining roughly chopped up peppermint crisp for decoration. If necessary, press it into the soft mixture in order to stick and to set properly.
Refrigerate for 2-3 hours and cut into squares.

Recipe posted by Esmé Slabbert
Photo: Esmé Slabbert

Share this article...
Share on Facebook
0Pin on Pinterest
0Tweet about this on Twitter
Share on LinkedIn

Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5