This new creation takes Marie biscuit squares to a whole new level !
With all the requests on Facebook, Instagram and from people around me, I knew this post is urgent and has to go up today. I have currently made these divine little treats 3 times in 2 weeks, and every person that has tasted it, is in love with them. Basically, its just a minty twist on a traditional biscuit that has been around for ages.
I have to give credit to the talented Jane’s Pattiserie for this amazing idea. She added the Aero Mint to her rocky road bars, and I thought it would be awesome to add them into my existing recipe. Since my family loves all things choc minty, it was sure to be a favourite.
It’s really simple to make and is ready to devour in an hour. Take note of the special instructions and I hope you enjoy them as much as I do!
Choc Mint Crunch Squares
Makes : about 24 little squares or 16 large squares
- 1 packet tea biscuits, like Bakers Marie biscuits
- 1 tblsp cocoa powder
- 2 tblsp condensed milk
- 2 tblsp castor sugar
- 2 tblsp golden syrup
- 2 tblsp butter
- 40g milk chocolate
- 1/2 packet Aero bubbles
- 50g white chocolate
- 50g Aero Mint Slab, sliced finely
Place the biscuits in a sealed Ziploc bag, and crush until small pieces are formed, not crumbs.
Heat the butter, cocoa, condensed milk, sugar, syrup and milk chocolate in a pot over low heat until melted and well combined. Allow to cool slightly, this is very important, in order to prevent the bubbles from melting in the hot chocolate. Once cool, add in the crushed biscuits and Aero bubbles. Mix lightly until combined.
Line a rectangular pan with baking paper and pat mixture into the pan until even. Melt the white chocolate and drizzle over the evened out mixture. Sprinkle over the finely sliced Aero mint chocolate.
Allow to set in the fridge for about 30 minutes. Cut into little squares and you are ready to enjoy with a cuppa tea !