Chocolate peppermint crisp fridge cake

Image: Megan Miller

Image: Megan Miller



By: Hope Malau

Serves 10

Preparation: 10 min

Chilling: 3 hrs

100 g butter

300 g milk chocolate, chopped

385 g condensed milk

200 g shortbread biscuits

160 g peppermint crisp bars, chopped

80 g marshmallows, halved

100 g roasted, salted cashew nuts, roughly chopped

cocoa powder, for dusting

Line a standard loaf tin with a sheet of clingfilm and set aside.

  1. In a saucepan, combine the butter, chocolate and condensed milk over low heat and stir until melted.
  2. In a separate bowl, break the biscuits into pieces and combine with the peppermint crisp chunks, marshmallows and nuts.
  3. Mix the melted chocolate mixture with the biscuit mixture and stir until combined. Pour into the lined loaf tin and place in the fridge for 3 hours or until completely set. Unmould, dust with cocoa and cut into slices.