• 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)

• 1 Tin Caramel Treat
• 250ml fresh cream
• Tennis biscuit
• Peppermint crisp chocolate/Aero chocolate

1. Crushed the biscuits finely in the processor.
2. Whisk caramel treat till smooth.
3. Leave aside.
4. Grate some chocolate in the caramel treat.
5. Beat cream till stiff
6. Fold the cream an caramel treat together
7. Layer biscuit first an set caramel on top.
8. Sprinkle chocolate over.
9. You can make individual smaller desserts to avoid wastage.

Bestanddele:

• 2 pakkkies suurlemoen jellie
• 1 blikkie Ideal melk
• 1 blik karamel kondensmelk
• 2 pakkies Marie beskuitjies
• 3 x 100 gram Peppermint Crisp sjokolade (Ek verkies Cadbury’s)

Metode:

1. Los jellie poeier op in helfte van water (helfte van voorgeskrewe hoeveelheid op pakkie se gebruiksaanwysings)
2. Gebruik net kookwater.
3. Laat afkoel tot kamertemperatuur.
4. Klits Ideal melk tot skuimerig.
5. Klits die karamel goed, en meng dit dan met die jellie en die Ideal melk.
6. Pak in lae in bak, met marie beskuitjies onder elke laag.
7. Rasper Peppermint Crisp tussen lae.

Wenk: Jy kan die sjokolade saam met die hele mengsel ingooi en dan oor koekies.

Translation

Peppermint Crisp Tart With Ideal Milk

Ingredients:

• 2 packets of lemon jelly
• 1 can of Ideal milk
• 1 can of caramel condensed milk
• 2 packets of Marie biscuits
• 3 x 100 grams of Peppermint Crisp chocolate (I prefer Cadbury’s)

Method:

1. Dissolve jelly powder in half of water (half of prescribed amount on package’s instructions for use)
2. Use only boiling water.
3. Allow to cool to room temperature.
4. Whisk Ideal milk until frothy.
5. Beat the caramel well, then mix it with the jelly and the Ideal milk.
6. Pack in layers in bowl, with marie crackers under each layer.
7. Grate Peppermint Crisp between layers.

Tip: You can pour the chocolate in with the whole mixture and then over cookies.

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.

Genoeg vir 4 mense
Bereiding: 20 min.
Verkoel: 2 uur

• 1 pakkie (200 g) Tennis-koekies
• 60 ml (¼ k) Amarula-likeur
• 2 blikke (360 g elk) karamelkondensmelk
• 375 ml (1½ k) room
• 90 g Peppermint Crisp-sjokolade, fyngedruk

Metode:

1. Plaas die koekies in ’n plastieksak saam met die helfte van die likeur, verseël en druk met ’n koekroller fyn.
2. Plaas die karamelkondensmelk in ’n mengbak.
3. Klits die room tot stywe punte vorm en vou dit saam met die oorblywende likeur by die karamel in.
4. Vou 60 g van die pepermentsjokolade in.
5. Strooi die koekiekrummels in vier afsonderlike bakkies of glase en bedek met die karamel.
6. Herhaal die lae en eindig met karamel bo-op.
7. Strooi die oorblywende pepermentsjokolade bo-oor.
8. Verkoel 2 uur in die koelkas.
9. Sit voor saam met room, as jy wil.

Translation

Peppermint Pudding

Enough for 4 people
Preparation: 20 min.
Refrigerate: 2 hours

• 1 packet (200 g) Tennis biscuits
• 60 ml (¼ k) Amarula liqueur
• 2 cans (360 g each) caramel condensed milk
• 375 ml (1½ k) cream
• 90 g Peppermint Crisp chocolate, crushed

Method:

1. Place the cookies in a plastic bag with half of the liqueur, seal and crush with a rolling pin.
2. Place the caramel condensed milk in a mixing bowl.
3. Whip the cream until stiff peaks form and fold it into the caramel along with the remaining liqueur.
4. Fold in 60 g of the peppermint chocolate.
5. Scatter the cookie crumbs into four separate bowls or glasses and cover with the caramel.
6. Repeat the layers and finish with caramel on top.
7. Sprinkle the remaining peppermint chocolate over the top.
8. Chill for 2 hours in the refrigerator.
9. Serve with cream, if desired.

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)

Two favorite holiday flavors come together magnificently in this exceptional Peppermint Eggnog Milkshake! An amazing drink for your next holiday or Christmas party!

Prep Time 3minutes minutes
Total Time 3minutes minutes
Servings 2 servings
Calories 625kcal

Ingredients

• 1 cup vanilla ice cream OR eggnog ice cream OR peppermint ice cream
• 1 cup eggnog commercially prepared
• 1/2 cup Andes Peppermint Crunch Baking Chips
• 1/4 tsp peppermint extract optional – for those who love peppermint
• 1 candy cane stirrer
• 1 candy cane crushed – optional

Instructions

1. Combine ice cream, eggnog, baking chips and extract in blender.
2. Blend until smooth.
3. Pour into glass, sprinkle with crushed candy canes and add candy cane stirrer.
4. Serve with a smile.

Nutrition
Calories: 625kcal | Carbohydrates: 75g | Protein: 11g | Fat: 33g | Saturated Fat: 25g | Cholesterol: 104mg | Sodium: 158mg | Potassium: 341mg | Fiber: 1g | Sugar: 68g | Vitamin A: 539IU | Vitamin C: 2mg | Calcium: 338mg | Iron: 1mg

• 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.

Ingredients

• 200g Bakers Tennis® biscuits
• 150g Cadbury’s Mint Crisp Chocolate
• 150g Nestle Peppermint Crisp Chocolate
• 385g Nestlé Caramel Treat (13.4 fl oz)
• Half a can 177ml of 354ml Evaporated Milk (6 fl oz of 12 fl oz)
• 454g Maraschino Cherries (16 oz)
• 6 Bananas ripe

1. Melt Cadbury’s Mint Crisp Chocolate in microwave on grease proof / wax / baking paper, take care not to overcook and burn the chocolate.
2. Mix melted Cadbury’s Mint Crisp Chocolate, caramel and evaporated milk together.
3. Slice Maraschino Cherries in half and stir into chocolate caramel mixture.
4. Place a single layer of tennis Biscuits at bottom of a pudding dish or casserole dish.
5. Slice bananas into slivers and place a layer on top of the Tennis Biscuits.
6. Pour a layer of the mixture over banana layer.
7. Continue to layer the Tennis Biscuits, bananas and mixture finishing with a layer of chocolate caramel mixture.
8. Crush Nestle Mint Crisp Chocolate and sprinkle a layer over top of mixture.
9. Refrigerate for a few hours or overnight.
10. Serve and enjoy.

1. 1 oz Tequila Rose⁠
2. 0.5 oz peppermint vodka or schnapps⁠
3. *garnish with whipped cream and sprinkles