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OOEY-GOOEY PEPPERMINT CRISP TART BARS


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Take the firm favourite that is the Peppermint Crisp Tart and put a spin on it by serving it in bite-sized bars, wedged on top of a cake made with your favourite BAKERS Tennis® biscuits! Can you say “YUM”?

 

ingredients

1 packet Tennis® Biscuits, roughly crushed. Reserve some crumbs to sprinkle on top of your bars.

1 can caramel treat

½ cup desiccated coconut

1 small slab dark chocolate, chopped

1 small peppermint crisp chocolate bar, chopped

 

 

instructions

  1. Line a square baking dish with greaseproof paper.
  2. Combine the tennis biscuits, caramel treat and coconut in a blender until fully incorporated.
  3. Pour your caramel cookie mixture into your lined baking dish and put it in the freezer to harden.
  4. Using a double boiler, melt your dark chocolate until smooth and silky.
  5. Remove your baking dish from the freezer and pour on your melted chocolate to form your second layer. Sprinkle on your chopped chocolate and remaining cookie crumbs.
  6. Put your layered mixture back into the freezer and allow to harden for 3-4 hours, before cutting into small cubes and serving. These will melt slightly once you’ve cut them, this is what you want for the ooey-gooey texture.

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