Introduction
Peppermint Crisp Biscuit Cake is a rich, chocolatey, no-bake dessert that combines the crunch of tennis biscuits with the refreshing taste of Peppermint Crisp and the creamy sweetness of condensed milk. This easy-to-make treat is perfect for any occasion, from family gatherings to a quick midweek dessert.
The combination of dark chocolate and mint creates a flavor explosion, while the biscuits add a satisfying crunch. It’s quick to prepare and requires minimal ingredients, making it a go-to recipe when you need to impress without spending hours in the kitchen. The chilled texture and minty chocolate topping make this dessert not only delicious but also visually stunning.
What You’ll Need
This recipe is beginner-friendly and requires only a few basic kitchen tools.
Kitchen Tools
- Microwave-safe bowl or double boiler
- Large mixing bowl
- Small loaf tin or baking tin
- Baking paper
- Spatula
Ingredients
- 300g dark chocolate (70% preferable)
- 100g butter
- 100g condensed milk
- 1 tsp vanilla extract
- 200g tennis biscuits
- 3 x 49g Peppermint Crisp chocolate bars (broken into chunks)
- 1 tsp sea salt flakes
- 1 x 49g Peppermint Crisp chocolate bar (for decoration)
Instructions
- Prepare the Tin:
Line a small loaf tin or baking tin with baking paper, leaving the edges hanging over the sides to make unmolding easier. - Melt the Chocolate Mixture:
In a microwave-safe bowl, combine the dark chocolate, butter, condensed milk, and vanilla extract. Microwave on medium to low heat in 30-second bursts, stirring in between, until smooth and glossy. Alternatively, you can melt the mixture using the double boiler method. - Cool the Mixture:
Let the chocolate mixture stand for a few minutes to cool slightly. - Prepare the Biscuit Mixture:
In a large mixing bowl, break the tennis biscuits into bite-sized pieces. Break the Peppermint Crisp bars into chunks and add them to the bowl. - Combine and Mix:
Pour the cooled chocolate mixture over the biscuit and Peppermint Crisp mixture. Add the sea salt and stir until just combined. Be careful not to overmix, as you want to keep the biscuit pieces intact. - Set the Cake:
Pour the mixture into the prepared tin, spreading it evenly with a spatula. Place it in the fridge and let it chill until completely set (about 2–3 hours). - Decorate and Slice:
Once set, unmold the cake and let it sit at room temperature for 10 minutes. Decorate with the extra Peppermint Crisp bar, breaking it into chunks and sprinkling it over the top. Slice into even pieces and serve.
Nutrition Score
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 320 kcal |
| Fat | 20g |
| Saturated Fat | 12g |
| Carbohydrates | 30g |
| Sugar | 22g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 120mg |
Serving & Storage
Peppermint Crisp Biscuit Cake is best served chilled. The cool, firm texture makes it easy to slice and serve.
Store any leftovers in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze the cake for up to one month. Just thaw it in the fridge overnight before serving.
Variations
- White Chocolate Twist: Swap the dark chocolate for white chocolate for a sweeter and creamier version.
- Nutty Crunch: Add a handful of chopped roasted almonds or hazelnuts to the mixture for extra texture.
- Mint Chocolate Layer: Melt a layer of mint chocolate and drizzle it over the top before chilling for an added minty touch.
- Cookie Swap: Use Marie biscuits or graham crackers instead of tennis biscuits if you want a different base flavor.
FAQs about Peppermint Crisp Biscuit Cake
1. Can I make Peppermint Crisp Biscuit Cake ahead of time?
Yes! This cake sets beautifully in the fridge, so you can make it up to two days in advance. Just store it in an airtight container.
2. What can I use if I don’t have Peppermint Crisp?
If you can’t find Peppermint Crisp, use mint-flavored Aero or mint chocolate chips as a substitute. The minty flavor is key to the cake’s signature taste.
3. Can I use milk chocolate instead of dark chocolate?
Yes, but the cake will be sweeter. If you prefer a less intense flavor, milk chocolate works well.
4. How do I prevent the cake from becoming too hard in the fridge?
If the cake sets too firmly, let it sit at room temperature for 10–15 minutes before slicing. This softens the chocolate slightly, making it easier to cut.
Conclusion
Peppermint Crisp Biscuit Cake is the perfect no-bake dessert – quick, indulgent, and full of flavor. The rich chocolate base, crunchy biscuits, and refreshing minty topping create a balanced and irresistible treat. Its easy preparation makes it ideal for last-minute desserts or entertaining guests without stress.
Whether you’re making it for a party, a holiday, or just a sweet craving, this cake is sure to impress. The combination of smooth chocolate, crisp biscuits, and minty sweetness makes it a dessert you’ll want to make again and again.
For more dessert inspiration, check out this chocolate mousse recipe or explore these baking tips for perfect results every time. If you’re curious about different mint chocolate combinations, check out this article for ideas.