Day 6: The Best Peppermint Crisp Pudding

December 24, 2014


My mom has been making this dessert since I can remember, and I have been devouring it from the very beginning. It is always my go-to recipe when my brain doesn’t want to think too hard and it never fails and never disappoints.


  • 360g Caramel (I use Nestle Treat caramel, I know it’s a cop out but it is sold for a reason)
  • 200g Milk chocolate digestive biscuits
  • 150g bar of Peppermint Crisp chocolate
  • 250g whipping cream


  • I always put the biscuits and chocolate in the fridge for about 20 minutes before I start making this. Otherwise, I find the chocolate melts in the crushing process.
  • In a large Ziplock plastic bag place the biscuits and seal the bag closed. With a rolling pin, smash and crush the biscuits to a biscuit dust.
  • Remove the biscuits from the bag and place them into a bowl.
  • Repeat the last two steps with the chocolate bar.
  • Add caramel to the biscuit dust and chocolate shards and mix until all is combined.
  • Place in glasses or in a small dish.
  • Whip the cream and place on top of the peppermint mixture and you’re done.
  • I would refrigerate the pudding for about 30 minutes before serving, but this isn’t a necessity.

Serves 4.


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