AERO Mint Crispies
Butter
Dark brown soft sugar
Rice cereal
Peppermint extract
For the topping:
Dark chocolate
Peppermint AERO (reserve half for the top)
You will also need:
20 x 20cm tin, lined with baking parchment
Step 1 of 6
Heat the sugar and butter in a non-stick pan gently, stirring until everything has melted. Add the condensed milk and bring to a rapid boil, stirring continuously. Cook for a couple of minutes until the caramel has thickened. Add the peppermint extract and stir through.
Step 2 of 6
Put one third of the caramel into a large bowl and mix in the rice cereal. Press the mix into the base of the tin and chill in the fridge for an hour or until set.
Step 3 of 6
Once the base has set, pour the remaining caramel over the base and spread out into an even layer. Pop back into the fridge until the caramel has set.
Step 4 of 6
Place the dark chocolate and half the Peppermint Aero into a microwave safe bowl and heat in 30 second bursts, stirring in between, until the chocolate melted. Pour over the top of the caramel and sprinkle over the remaining Aero for decoration.
Step 5 of 6
Place in the fridge to chill until set.
Step 6 of 6
When ready to serve, remove from the fridge and cut into pieces.
Run your knife under hot water before cutting. This will make it easier to cut through the set chocolate and caramel.
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AERO Mint Crispies
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Prep: 15 mins
CHILL: 2 hours
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Super Easy
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SERVES: 20
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Ingredients
Butter
125gDark brown soft sugar
125gRice cereal
100gPeppermint extract
1/2 tspFor the topping:
Dark chocolate
100gPeppermint AERO (reserve half for the top)
100gYou will also need:
20 x 20cm tin, lined with baking parchment
-
Method
Step 1 of 6
Heat the sugar and butter in a non-stick pan gently, stirring until everything has melted. Add the condensed milk and bring to a rapid boil, stirring continuously. Cook for a couple of minutes until the caramel has thickened. Add the peppermint extract and stir through.
Step 2 of 6
Put one third of the caramel into a large bowl and mix in the rice cereal. Press the mix into the base of the tin and chill in the fridge for an hour or until set.
Step 3 of 6
Once the base has set, pour the remaining caramel over the base and spread out into an even layer. Pop back into the fridge until the caramel has set.
Step 4 of 6
Place the dark chocolate and half the Peppermint Aero into a microwave safe bowl and heat in 30 second bursts, stirring in between, until the chocolate melted. Pour over the top of the caramel and sprinkle over the remaining Aero for decoration.
Step 5 of 6
Place in the fridge to chill until set.
Step 6 of 6
When ready to serve, remove from the fridge and cut into pieces.
Run your knife under hot water before cutting. This will make it easier to cut through the set chocolate and caramel.