• 250 ml (1 k) vars room
• 397 g (1 blik) karamel-kondensmelk
• 3 x 49 g Peppermint Crisp-sjokolade
• 200 g (1 pakkie) Tea Lover’s-koekies

Metode:

1. Klits die room styf.
2. Voeg die kondensmelk en die helfte van die fyngemaakte sjokolade by en roer liggies.
3. Moet dit nie weer klits nie, want dan sal die room loperig raak en nie behoorlik set nie.
4. Sit die koekies in ’n verwerker en blits tot dit soos broodkrummels is.
5. Maak ’n laag van koekiekrummels in jou gekose bak.
6. Versprei die helfte van die kondensmelk en dan roommengsel oor die koekies en bestrooi met ’n bietjie sjokolade.
7. Sit nog ’n laag koekiekrummels, kondensmelk en room en bedek met die oorblywende sjokolade.
8. Verkoel minstens 6 uur sodat dit kan afkoel en set.

Wenk: Jy kan die koekies heel hou – om die mooi wit bolaat te kry kan jy ‘n gedeelte room met die kondensmelk meng vir die middle lag (want dit smeer makliker) en die boonste lag eers die kondensmelk mengsel sit en dan room bo-op)

Translation

Peppermint Crisp Tart

• 250 ml (1 k) fresh cream
• 397 g (1 tin) caramel condensed milk
• 3 x 49g Peppermint Crisp Chocolate
• 200 g (1 packet) Tea Lover’s biscuits

Method:

1. Whip the cream stiffly.
2. Add the condensed milk and half of the crushed chocolate and stir gently.
3. Do not beat it again, because then the cream will become runny and not set properly.
4. Put the cookies in a processor and blitz until they are like breadcrumbs.
5. Make a layer of cookie crumbs in your chosen bowl.
6. Spread half of the condensed milk and then cream mixture over the cookies and sprinkle with a little chocolate.
7. Put another layer of cookie crumbs, condensed milk and cream and cover with the remaining chocolate.
8. Refrigerate for at least 6 hours so it can cool and set.

Tip: You can keep the cookies whole – to get the nice white topping, you can mix a portion of cream with the condensed milk for the middle layer (because it spreads easier) and the upper layer first put the condensed milk mixture and then cream on top on)

Bestandele:

• 1 Pakkie Tennisbeskuitjies
• 1 blikkie karamel kondensmelk
• 1 peppermint crisp sjokolade (gerasper)
• 1 pakkie orley whip/room (styf geklop)

Metode:

1. Pak lagie tennisbeskuities.
2. Dan lagie kondensmelk.
3. Dan lagie sjokolade
4. Herhaal tot bestandele op is.
5. Sit orley whip heel bo-op en strooi bietjie sjokolade bo-op.

Translation

Old Fashioned Peppermint Crisp Tart

Ingredients:

• 1 Pack of Tennis Biscuits
• 1 can of caramel condensed milk
• 1 peppermint crisp chocolate (grated)
• 1 packet of Orley whip/cream (whipped stiffly)

Method:

1. Pack layer of tennis biscuits.
2. Then a layer of condensed milk.
3. Then layer of chocolate
4. Repeat until ingredients are used up.
5. Put orley whip on the very top and sprinkle some chocolate on top.

• 1 pack tennis biscuits
• 1 packet lemon flavoured jelly powder
• 250ml boiling water
• 1 tin Ideal milk (cooled overnight)
• 1 tin Caramel Treat
• 1 large peppermint crisp

1. Dissolve the jelly in the boiled water and leave to cool until just before it begins to stall.
2. Beat the Ideal milk until thick.
3. Now combine the jelly mixture and caramel treat with it.
4. Pack a layer of tennis biscuits in a baking dish, grate half of the peppermint crisp over the layer of biscuits and pour half the ideal milk mixture over the chocolate.
5. Repeat the process and leave to cool down completely.

Bereiding: 15 minute
Staantyd: sowat 2-3 uur
Genoeg vir 9 mense

Bestandele:

• 1 blikkie karamelkondensmelk
• 250 ml vars room
• 1 x 90-100g ‘peppermint crisp’ blok skokolade
• 1 pakkie Tennis beskuitjies

Metode:

1. Plaas beskuitjies in tertbak geplaas word: 3 x 3 = 9 koekies
2. Klits room tot styf.
3. Voeg karamelkondensmelk by.
4. Klits tot goed gemeng.
5. Rasper sjokolade, maar hou ‘n paar groterige stukkies uit vir versiering.
6. Meng gerasperde sjokolade by roommengsel in.
7. Plaas weer 9 koekies oor mengsel.
8. Gooi die res van die vulsel oor die koekies.
9. Versier met sjokolade stukkies
10. Laat in yskas tot styf (ongeveer 2-3 uur)

Translation

Peppermint Crisp Fridge Tart

Preparation: 15 minutes
Standing time: about 2-3 hours
Enough for 9 people

Ingredients:

• 1 can of caramel condensed milk
• 250 ml fresh cream
• 1 x 90-100g ‘peppermint crisp’ block of chocolate
• 1 packet of Tennis biscuits

Method:

1. Place biscuits in pie dish: 3 x 3 = 9 biscuits
2. Whip cream until stiff.
3. Add caramel condensed milk.
4. Beat until well combined
5. Grate chocolate, but keep a few larger pieces for decoration.
6. Mix grated chocolate into cream mixture
7. Place 9 cookies over mixture again.
8. Pour the rest of the filling over the cookies.
9. Decorate with chocolate pieces
10. Leave in the fridge until firm (about 2-3 hours)

1. Vir elke koppie room ~ 1 blikkie caramel.
2. Gooi ook helfte van die sjokelade saam die styf geklopte room en caramel en klits goed saam.
3. Pak dan in lae saam met tennis beskuitjies.

Serves between 6 & 8

• 250ml cream
• 1 tin (360g) of caramel
• 1 packet of Tennis Biscuits
• 300g Peppermint Crisp (2 large bars)

Method

1. Layer the Tennis Biscuits in a square or rectangular dish
2. Crush the Peppermint Crisps
3. Whisk the cream until soft peaks form
4. Place the caramel in a separate bowl and beat to loosen
5. Fold the caramel and most of the crushed Peppermint Crisp into the cream
6. Completely cover the biscuits with half the cream mixture
7. Add a second layer of biscuits and then cover with the rest of the cream mixture.
8. Make sure that none of the biscuit is exposed
9. Sprinkle over the reserved Peppermint Crisp and leave in the fridge to set for at least 3 hours, but preferably overnight

• 1 tin (380 ml) of caramelised condensed milk.
• 300 ml fresh cream. It should be well chilled.
• 1 packet (200 gram) Tennis biscuits (you won’t need all of it, but don’t sneak away too many while building the tart, else you may run into trouble.)
• 2 x bars (49 gram) Peppermint Crisp chocolate. You can use more if you have a particularly sweet tooth.

1. Line a small loaf pan with aluminum foil.
2. Now line the bottom of the pan with Tennis biscuits. (The bottom of our loaf pan measures about 19 cm x 8 cm and takes three biscuits.)
3. Whip the cream until stiff, and gently mix the caramelized condensed milk into the cream.
4. Don’t worry about a perfect mix, steaks of caramel looks good once you cut it into slices.
5. Chop the Peppermint Crisp bars and mix into the cream-and-caramel.
6. Spoon 1/3rd of the cream mixture over the Tennis biscuits.
7. Add another layer of biscuits, and cream mixture, until you have three layers of cream sandwiched between four layers of Tennis biscuits.
8. Place in your freezer. It needs, overnight is best.
9. Remove from the loaf pan and slice.

Peppermint crisp shooters (peppermint crispies for short) are the liquor equivalent of the incredibly popular peppermint crisp tart. They are just as bad for you as the real tart, and just as irresistible.

Ingredients:

To make 3 to 4 shooters:

• Miniature bottle (50 ml) vodka
• 1/3 cup (80 ml) condensed milk
• 2 tablespoons (30ml) fresh cream
• 1 bar of Nestle Peppermint Crisp Chocolate

To make 10 to 14 shooters:

• 3/4 cup (175 ml) vodka
• 397gram tin (300 ml) condensed milk
• 1/3 cup (80 ml) fresh cream
• 3 bars of Nestle Peppermint Crisp Chocolate

Method

1. Combine vodka, condensed milk and cream and shake or stir well.
2. Pour into shot glasses.
3. You can now top each glass with a decent layer of grated peppermint crisp chocolate.

Notes

Because grated peppermint crisp tends to sink to the bottom of the glass, you may want to serve each shooter with a block or two of peppermint crisp.
Pop the block of peppermint crisp into your mouth, empty the shot glass, and chew.

• 1 tot 2 Pakkies Tennisbeskuitjies
• 1 Blik Karamelkondensmelk
• 1 Pakkie karamel kitspoeding
• Ongeveer 400 ml Volroom melk
• 1 Houertjie (250 ml) room
• 1 tot 2 Peppermint Crisps

1. Klits die room styf.
2. Rasper die Peppermint Crisps.
3. Maak die poeding aan volgens die aanwysings op die pakkie, en klits dit dan by die karamelkondensmelk in.
4. Pak in lae soos volg:
   1. Tennisbeskuitjies,
   2. karamel, Peppermint Crisp, room.
   3. Eindig met room en gerasperde Peppermint Crisp.

• 1 tin (380 ml) of caramelised condensed milk.
• 300 ml fresh cream. It should be well chilled.
• 1 packet (200 gram) Tennis biscuits (you won’t need all of it, but don’t sneak away too many while building the tart, else you may run into trouble.)
• 2 x bars (49 gram) Peppermint Crisp chocolate.
  You can use more if you have a particularly sweet tooth.

1. Line a small loaf pan with aluminium foil.
2. Now line the bottom of the pan with Tennis biscuits.
   (The bottom of our loaf pan measures about 19 cm x 8 cm and takes three biscuits.)
3. Whip the cream until stiff, and gently mix the caramelized condensed milk into the cream.
   Don’t worry about a perfect mix, steaks of caramel looks good once you cut it into slices.
4. Chop the Peppermint Crisp bars and mix into the cream-and-caramel.
5. Spoon 1/3rd of the cream mixture over the Tennis biscuits.
6. Add another layer of biscuits, and cream mixture, until you have three layers of cream sandwiched between four layers of Tennis biscuits.
7. Place in your freezer. It needs, overnight is best.
8. Remove from the loaf pan and slice.