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
Serves 6
Easy
Prep:
plus setting
Make a milk and white chocolate version of peppermint bark for the holiday season. Gift it by packing it in biodegradable clear bags tied with decorative ribbon
Skip to ingredients
- 7 oz milk chocolatebroken into chunks, or use melts
- 3½ oz white chocolatebroken into chunks, or use melts
- 1⁄2 tsp peppermint extract
- 5 small peppermint candy canesbroken into chunks
Nutrition: Per serving
- kcal288
- fat15g
- saturates9g
- carbs35g
- sugars33g
- fibre1g
- protein4g
- salt0.1g
Method
step 1
Line a large sheet pan with parchment paper. Melt the milk and white chocolates in two separate heatproof bowls over pans of simmering water, ensuring 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 center of the pan. Smooth using spatula until it’s 1/16in thick, then drizzle over the white chocolate. Gently swirl the white chocolate through the milk chocolate using a teaspoon, then sprinkle over the candy cane chunks.
step 3
Leave to set at room temperature (the milk chocolate may discolor if it's put in the fridge). Once fully set, freeze for 10 mins, then snap into shards. Will keep in an airtight container lined with parchment paper for up to two weeks.
