Marshmallow crispy cakes
Make these marshmallow crispy cakes for the family. Deliciously chewy and crisp, they're a lovely teatime treat and kids will enjoy helping to make them
Peppermint bark
- Preparation and cooking time
- Prep:
- plus setting
- Easy
- Serves 6
Skip to ingredients
- 200g milk chocolatebroken into chunks
- 80g white chocolatebroken into chunks
- 1⁄2 tsp peppermint extract
- 5 peppermint candy canesbroken into chunks
Nutrition: Per serving
- kcal288
- fat15g
- saturates9g
- carbs35g
- sugars33g
- fibre1g
- protein4g
- salt0.1g
Method
step 1
Line a large baking tray with baking parchment. Melt the milk and white chocolates in two separate heatproof bowls set over pans of simmering water, ensuring the bases of the bowls don’t touch the water. Or, melt in the microwave in 20-second bursts. Add the peppermint extract to the melted milk chocolate and gently mix until combined.
step 2
Pour the peppermint milk chocolate over the centre of the baking tray. Smooth with a spatula until it’s 2mm thick, then drizzle over the white chocolate. Gently swirl the white chocolate through the milk using a teaspoon, then sprinkle over the candy cane chunks.
step 3
Leave to set at room temperature to prevent the milk chocolate from discolouring. Once fully set, freeze for 10 mins, then snap into shards. Will keep in an airtight container lined with baking parchment for up to two weeks.
