Peppermint Crisp Slice

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Peppermint Crisp Slice

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Ingredients

24 piece(s)

Peppermint Crisp Slice

2 Peppermint Crisp Bars, 35g each
1 Marie biscuits
400 g condensed milk, tin or homemade
100 g milk chocolate
25 g coconut oil

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6

10min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9

Recipe's preparation

Peppermint Crisp slice

1. Line a slice tin with baking paper.
2. Place Marie biscuits in mixing bowl. Blitz 6 seconds/ speed 6.
3. Empty into a spare bowl
4. Place peppermint crisp in mixing bowl broken into thirds. Blitz 6 seconds/ speed 5.
5. Add crushed biscuits back to mixing bowl.
6. Add sweet condensed milk. Mix 5 seconds/ speed 3/ reverse.
7. Scrape down sides and bottom of mixing bowl with spatula.
8. Mix again 5 seconds / speed 3 / reverse.
9. Spread mixture into sl\ice tin and even out. Put baking paper over base to make spreading mixture easier.
10. Add chocolate to mixing bowl.
11. Add coconut oil. Melt 2 min / 60 degrees / speed 2.
12. Scrape down sides of mixing bowl. Mix 1 minute/ 60 degrees/ speed 2.
13. Pour over slice base.
14. Put in the fridge. Cut after 30 while not entirely set so the chocolate does not crack.
15. Store in container and enjoy 😊

Accessories you need

Spatula TM5/TM6
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Tip

Perfect to freeze.

Can easily substitute with cherry ripe chocolate bars.

Sweetened condensed milk can be made from scratch prior or during (step 6) the recipe. Follow Condensed milk recipe on Cookidoo. Ensure it has cooled before adding biscuit and chocolate mixture.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.