This recipe for no-bake Peppermint Crisp Balls is quick, easy and delish!
½ tin (200 gram) caramelized condensed milk
One packet (200 gram) biscuits. We used Bakers Choc Mint flavoured Tennis biscuits.
One or two 49-gram Peppermint Crisp bars
Use a strong plastic bag and a rolling pin (or a heavy pot) to crush the biscuits.
Cool the chocolate in the fridge for an hour or so and then grate. Mix with the biscuit crumbs.
Add and mix the caramelized condensed milk.
Form walnut-sized balls and roll in grated chocolate, Dutch Processed Cacao, or coconut.
Refrigerate and serve cold.
You can substitute peppermint crisp chocolate with your favourite chocolate, or even omit the chocolate for a simple caramel and biscuit truffle. But they won’t be quite the same.
This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.