This tasty recipe combines caramel, Peppermint Crisp and chocolate – it’s a foolproof crowd-pleasing dessert and it’s so easy to make.
You will need
For the lollies
1 can (400g) tinned caramel
250ml fresh cream
400g Peppermint Crisp chocolate bars, crushed
50g crushed Tennis biscuits
For the chocolate dip
200g good-quality dark chocolate, chopped (try AFRIKOA 70% dark chocolate)
160g odourless coconut oil
To make the lollies
1 Place the tinned caramel in a bowl with the milk and whisk until smooth.
2 Beat the cream until stiff peaks then fold into the caramel mix.
3 Stir in ¾ of the peppermint crisp and the tennis biscuits. Pour the mixture into 12 lolly moulds and freeze until firm.
4 In the meantime, melt the chocolate and coconut oil in the microwave on full power, stirring every 30 seconds. Allow to cool slightly then pour into a drinking glass or jug (to allow for easy dipping).
5 Dip the ice cream mould briefly in hot water to remove the lollies then immediately dip into the melted chocolate and sprinkle with the remaining peppermint crisp.
6 Place on a tray lined with baking paper and quickly put them back in the freezer until firm.
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