Crunchie Ice Cream Slice

crunchie 2

This is my sister E’s recipe.

I went to the supermarket this morning to buy the ingredients for the slice, gave the recipe to someone I knew at the supermarket, then came home and made it. Yum.

I believe this recipe is supposed to serve about 12 people, but the three of us polished this off in two sittings.

1/2 packet Malt biscuits
300gm thickened cream
200gm sweetened condensed milk
100gm of crunched up Crunchies (don’t use cheap chocolate honeycomb, as the chocolate has a waxy texture when it is frozen).

Line a slice tray with biscuits.

crunchie 3

Whip the cream, then beat in the sweetened condensed milk.

Crunch up the chocolate honeycomb. I put them inside three plastic bags, then wrapped them in newspaper, then whacked the honeycomb with the rolling pin, (this is very satisfying).

Honeycomb2

Mix the honeycomb (except for a couple of tablespoons) into the cream mixture and spread over the biscuits. Top with the remaining honeycomb and refrigerate.

I’ve promised Miss S that next time we will make this with Peppermint Aero chocolate, and the time after that with Maltesers. I’m even planning a Christmas Rocky Road version with glace cherries, flaked chocolate and marshmallows.

 

Frozen Mars Bar Mousse

Image
I have had this recipe for years and can’t remember where it originally came from.

I wrote it into a recipe book which my mother gave me when I left home. In my neatest hand writing I wrote that this recipe “Lasts for up to one week,” but the mousse has never lasted long enough with my family to confirm that is actually the case.

180 gm chopped Mars Bars

2 Tblspns boiling water

2 eggs – separated

300 ml thickened cream – whipped

2 Tblspns caster sugar

Grease the mould and place it into the freezer while you make the mousse.

Melt Mars bars (I use the double saucepan method), stir in the water and leave to cool. Stir the egg yolks into the chocolate mixture, then fold in the whipped cream. Beat the egg whites to a soft peak, then beat in the sugar. Fold the egg whites into the chocolate mixture, then spoon into the mould and freeze.