Peppermint Crisp Balls

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Makes: approx 15-20 balls  • Prep Time: 20 Mins • Chill Time: 30 Minutes

I N G R E D I E N T S

For the dough

• 2 x 250 g packets Arnott’s Chocolate Ripple biscuits

• 3 Peppermint Crisp bars

• 1/4 cup desiccated coconut

• 1 cup sweetened condensed milk approximately

• 90 g milk chocolate melted

• Extra crushed Peppermint Crisp for topping

D I R E C T I O N S

1. Place the Chocolate Ripple biscuits and Peppermint Crisp bars into a food processor and blitz until finely crushed.

2. Add the desiccated coconut, then pour in the condensed milk, starting with 3/4 cup. Blitz or mix until the mixture comes together into a firm dough, adding extra condensed milk one tablespoon at a time if needed.

3. Roll the mixture into bite sized balls and place onto a lined tray.

4. Chill in the fridge for 30 minutes, or until firm.

5. Dip or drizzle each ball with the melted milk chocolate.

6. While the chocolate is still wet, sprinkle with extra crushed Peppermint Crisp.

7. Return to the fridge until fully set.

   
   

N o t e :

Rich, chocolatey and perfectly minty, these peppermint balls are a Christmas classic that always disappear fast and make the perfect festive treat or edible gift.