1/4c heavy cream (thickened or double will work too)
56gms soft butter
1/2tsp peppermint essence
2 x 200gm blocks of Coles Choc Mint chocolate(Plain chocolate will do, I only used these as I had them on hand)
1 x 200gm Cadbury Peppermint chocolate
1 can of condensed milk
21 packet Choc ripples crushed (Any chocolate cookie will do)
3125gms butter, melted
5Combine melted butter and cookies and mix until combined.
6Once combine, place in a lined square cake tin and press down firmly.
7Place in the fridge to set.
8Once set spread the peppermint cream over and place in the fridge to set while fudge is cooking.
2240gm icing sugar
31/4c heavy cream (thickened or double will work too)
456gms soft butter
51/2tsp peppermint essence
7Place ingredients in a plastic jug and mix with a mixer until combined and creamy.
8Place aside until needed
Choc mint fudge
22 x 200gm blocks of Coles Choc Mint chocolate (Plain chocolate will do, I only used these as I had them on hand)
31 x 200gm Cadbury Peppermint chocolate
41 can of condensed milk
6Break up the chocolate bars and place in the slow cooker along with the condensed milk and cook on high for approximately 60-90 minutes (Depending on your slow cooker). Stir every 15 minutes with a metal or plastic spoon.
7Once your fudge starts looking like it's cracking when you stir it then it's ready.
8Once fudge is cooked pour over your biscuit/cream base and refrigerate until set