Ingredients
180g block peppermint milk chocolate
75g unsalted butter, chopped
400g packet chocolate chip biscuits
½ cup sweetened condensed milk
2 x 35g Peppermint Crisp bars, crushed
Method
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Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
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Break chocolate into squares. Place in a large bowl. Melt butter in a small saucepan over a low heat until hot. Pour over chocolate. Stir until melted.
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Process biscuits in a food processor until finely crushed. Add to chocolate mixture with condensed milk. Mix well. Press firmly over base of prepared pan.
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Sprinkle chocolate bars over top, then lightly press in with your fingertips. Cover. Refrigerate for 4 hours, or overnight until firm.
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Using baking paper, lift slice from pan. Cut into squares.
