MARSHMALLOW AND PEPPERMINT CRISP TREATS

Peppermint Crisp Chocolate Bars – I used approximately 200g
1 Packet Tennis Biscuits (200g)
200g white marshmallows – I only had a bag of multi colored mini marshmallows, and it worked great.
100g Margarine
Place the biscuits in a large Ziploc bag and seal it. Use your hands and just crush it into smaller pieces. I just crushed it, did not want to end up with only powder, so kept some pieces bigger than others. Place the peppermint crisp on a cutting board, and slice it with a sharp knife into strips and then cut into smaller pieces. Again, not too small, but it depends on your own preference. Mix the biscuits and half the peppermint crisp, and keep the rest aside. Keep the 2nd half of peppermint crisp for the topping. Place Marshmallows in a glass bowl with margarine and microwave for 1.5 minutes, and mix well with a spatula. Add the biscuit and candy mix together with the marshmallow mixture, then work gently and fold it in. Scoop into a parchment lined rectangular dish. Use your spatula to flatten the mixture and add the remaining roughly chopped up peppermint crisp for decoration. If necessary, press it into the soft mixture in order to stick and to set properly. Refrigerate for 2-3 hours and cut into squares.

Peppermint Crisp marshmallow squares
Servings : 20
1 large packet marshmallows
1 large slab Peppermint Crisp
1 packet Tennis biscuits
Method
Line a baking tray with baking paper and grease with butter of cooking spray. Set aside.
Blitz the Tennis biscuits in a food processor until fine. Add the Peppermint Crisp and blitz again. Set this aside.
Add the butter to the marshmallows in a microwave-proof bowl. Place in the microwave on high for 1.5 minutes or until the marshmallows are soft and gooey.
Remove from the microwave and stir in the biscuit and chocolate mixture well. Work quickly as it will start to get very sticky and hard.
Pour the mixture into the greased pan and spread out evenly with a spatula.
Place in the fridge for 2 – 3 hours until the mixture has set.

PHOTO: Mandy Van der Merwe