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Peppermint crisp fridge tart...baie lekker!
Peppermint Crisp Fridge Tart...baie lekker!
Preparation
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Whip the Orley Whip and then add the caramelised condensed milk castor sugar and peppermint essence.
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Beat until well mixed and then stir in 2/3 of the crushed Peppermint Crisp.
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Place a layer of whole tennis biscuits in a buttered 29x19x5cm dish.
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Spoon 1/3 of the caramel mix over the buscuits and spread evenly. Continue in layers, finishing with a layer of filling on top.
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Refrigerate for at least 4 hours.
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Decorate by sprinkling the remainder of crushed peppermint crisp on top.
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Cut into squares and serve.
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