PEPPERMINT CRISP SLICE

Ingredients

250 g plain sweet biscuits

100 g butter, chopped

1/2 cup sweetened condensed milk

3 x 35g crispy peppermint chocolate bars, chopped coarsely

200 g milk chocolate, chopped coarsely

2 tsp vegetable oil

Method

Grease and line a 19cm x 29cm slice pan with baking paper.

Process 200g of the biscuits until crushed finely. Chop remaining biscuits coarsely.

Stir butter and milk in a saucepan over low heat until smooth. Combine processed and chopped biscuits with the chopped chocolate bars in a separate medium bowl then stir this into the butter mixture.

Press mixture firmly into the prepared pan. Refrigerate, covered for about 20 minutes or until set.

Meanwhile stir chocolate and oil in a medium heatproof bowl over a saucepan of simmering water until smooth. Spread over the slice and return to the fridge until firm. Cut into squares to serve. 

The recipes in the newsletter this term are from the Sts P & P 50th Anniversary Cookbook. This recipe was donated by the Newnhams. All recipes are easy to make and are great for lunchboxes or treats at home. Books are $20, payable on Qkr!, and available for pickup at the front office.