Description
These 4-Ingredient Marshmallow and Peppermint Crisp Bars Taste Like Pure Childhood Joy
Ingredients
Units
Scale
- 200g Peppermint Crisp chocolate bars
- 200g (1 pack) Tennis biscuits
- 200g mini marshmallows (white or rainbow)
- 100g margarine
Instructions
- Toss the Tennis biscuits into a Ziploc bag and break them up with your hands. You want chunky bits, not fine crumbs.
- Cut the chocolate bars into strips, then into smallish pieces. Not too tiny, you want to bite into them.
- Combine the crushed biscuits with half of the chopped Peppermint Crisp Bars. Set the rest aside for the topping.
- Put the marshmallows and margarine into a microwave-safe bowl.
- Heat for 1½ minutes. Stir until smooth.
- Add the biscuit and candy mix to the warm marshmallow mixture.
- Fold gently until everything’s coated.
- Scoop the mixture into a parchment-lined rectangular dish.
- Press it down flat with a spatula.
- Sprinkle the remaining Peppermint Crisp Bars on top. Press it in slightly so it sticks.
- Pop the tray into the fridge for 2–3 hours.
- Once firm, slice into squares and serve.
Why You’ll Love These Marshmallow and Peppermint Crisp Bars:
It’s crunchy, sticky, chocolatey, and ready in minutes. No baking. Just mix, chill, and eat. Great for holidays, parties, or late-night cravings.
Notes
Created, prepared, tried, and tested by Esme, from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
