Now I know that I usually make healthy diet-friendly recipes, but some things are too good to resist. Peppermint Crisp yskastert is one of those things. Peppermint crisp is such a uniquely South African flavour. Ask any South African about this minty sweet treat and they will regale you with childhood memories of biting off the ends and using the chocolate as a straw for drinking milk.
The fresh minty flavours of the chocolate cut through the chocolate creaminess, while the coconut in another fan favourite – tennis biscuits – brings the whole dessert together.
This recipe needs to be prepped the day before serving but it’s so simple to put together that you’ll spend hardly any time in the kitchen. This flop-proof peppermint crisp yskastert dessert recipe is so easy that you’ll make it time and time again – and the best part? It will be a hit every single time!
Makes one large yskastert
Ingredients:
- 150g Peppermint Crisp chocolate (three standard bars)
- 500ml cream
- 360g tinned caramel (1 tin)
- 200g Tennis Biscuits (1 packet)
Instructions:
- Remove the chocolate bars from their wrappers and place into a plastic ziplock bag.
- Using a rolling pin or similar, crush up the chocolates in the bag.
- Whip the cream to a stiff peak stage and divide, (can’t we just to stiff peak stage and set aside 100ml for the topping) setting +/- 100ml aside for topping.
- Cover the topping cream and store in the fridge.
- In a large glass dish, layer whole tennis biscuits until they cover the bottom evenly.
- Open the caramel tin and pour contents into a mixing jug.
- Give the caramel a whisk to smooth it out.
- In a large bowl fold ⅔ of the caramel into the 400ml of whipped cream.
- Pour (the remainder of) the caramel mixture over the Tennis Biscuits and spread it around with a spatula to make sure they are evenly covered.
- Pour the caramel cream mixture over the biscuits and place in the fridge to chill overnight. Ideally prepare 24 hours ahead of serving time.(Isn’t this a duplicate of no.9?)
- When you are ready to serve, top it off with the remaining whipped cream and liberally cover the top with the crushed Peppermint Crisp.
- Serve and enjoy your Peppermint Crisp Yskastert.
