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Peppermint Crisp Dessert

Recipe Courtesy - @hulettsugar

Ingredients:
  • 1 x packet (200 g) ginger biscuits, crushed
  • 80 g butter
  • 200 g (250 ml) Huletts SunSweet Brown Sugar
  • 125 ml (½ cup) milk
  • 3 ml (½ t) salt
  • 250 ml (1 cup) fresh cream
  • 80 g (1 slab) mint chocolate, roughly chopped
  • 40 g (½ slab) mint chocolate for grating on top
  • fresh mint leaves to garnish, optional


Method:
  1. Place the butter, sugar, milk and salt in a heavy-based saucepan over medium heat, allow butter to melt, then whisk continuously for 5 - 8 minutes, until caramel sauce thickens. Set aside and allow to cool.
  2. Place the cream in a bowl and whisk until thick; fold in the chopped chocolate and the cooled caramel sauce.
  3. To layer in a glass: start with a layer of crushed biscuits, top with caramel and cream mixture. Repeat process to make 2 layers. Top with grated peppermint chocolate and garnish with a mint sprig, if desired.


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