The great thing about this recipe is that it’s idiot-proof and even better is that you can use just about anything in it – nuts, biscuits, dried fruit, sweets, marshmallows, cherries, breakfast cereal, your favourite chocolate bars – have I left anything out?! 😉
When I created this recipe last year for a quick segment on Expresso Morning Show, I had no idea just how popular it would be. I put it up on Facebook as I didn’t think it was worth a full blog post and then forgot about it pretty quickly. Except that now, it has been shared over 18 000 times (and so I’m eating my words… and the cake!)
Chocolate Peppermint Crisp Fridge Cake
½ tin sweetened condensed milk (eat the rest of the tin with a spoon)
200g shortbread biscuits (Eet sum mores)
160g peppermint crisp bars, chopped (I also used some mint aero)
80g mini marshmallows (optional)
Line a standard loaf tin or baking tray with a sheet of baking paper and set aside. Place the butter, chocolate and condensed milk in a microwave-safe bowl and melt on a medium to low heat until smooth. In a separate bowl, break the biscuits into pieces and combine with the peppermint crisp chunks and marshmallows (or whatever other ingredients you’re using). Combine the cooled melted chocolate mixture with the biscuit mixture and stir until combined. Pour into the lined loaf tin and place in the fridge until completely set. Unmould and cut into slices.