Peppermint crisp slice

SERVES: 8 TIME TO MAKE: Less than 2 hours

Sticky-licious is the word!




  • 1 packet choc and mint biscuits,(200g)
  • 80 grams PnP butter, melted
  • 2 cup muscovado sugar, (330g)
  • 250 ml PnP cream
  • 1 slab white chocolate, (80g) chopped
  • 2 medium egg yolks
  • 3 ml vanilla essence
  • 3 small peppermint crisp chocolate bars, (49g each) broken


  • Line a 20cm loose-bottom cake tin with baking paper.
  • Process biscuits in a food processor until fine.
  • Add butter and process until mixture resembles wet sand.
  • Press into prepared tin, forming a 1cm-thick layer. Refrigerate for 20 minutes.
  • Heat sugar and cream in a saucepan. Stir over a low heat until sugar dissolves.
  • Bring to the boil and cook until slightly thickened, about 15 minutes.
  • Remove from heat and add chocolate. Stir until it is melted and mixture is smooth.
  • Add egg yolks and mix.
  • Return to a medium heat and stir for 10-12 minutes until mixture thickens.
  • Remove from heat and cool slightly. Stir in vanilla.
  • Pour over biscuit crust and set aside to cool.
  • Refrigerate until firm.
  • Sprinkle with peppermint crisp shards, slice and serve.