Crust:
- 250 g Soft butter
- ½ Cup white sugar
- 2 Eggs
- 2 Cups cake flour
Cream the butter and sugar together.
Mix in the eggs and flour.
Press dough into the muffin pans and bake blind at 180?C until golden brown.
Set aside and cool completely.
Filling:
Mix in the eggs and flour.
Press dough into the muffin pans and bake blind at 180?C until golden brown.
Set aside and cool completely.
Filling:
- 2 Tins Caramel Treat
- 5 Peppermint Crisps
- 2 Cups Cream (stiffly whipped)
- 5ml Vanilla Extract
- 100g Castor Sugar
Fold the castor sugar and vanilla into the stiff cream.
Mix the Caramel Treat with the cream.
Crumble four of the chocolates into the mixture.
Mix the mixture well.
Spoon into the cases which have been blind baked.
Place on a cake stand or serving platter and decorate with the 5th chocolate, which has been crushed.
Mix the Caramel Treat with the cream.
Crumble four of the chocolates into the mixture.
Mix the mixture well.
Spoon into the cases which have been blind baked.
Place on a cake stand or serving platter and decorate with the 5th chocolate, which has been crushed.
Serve and enjoy!
by: Wayne Dovey