Frozen peppermint and pecan cream bar recipe

By Lucy Williams

  1. Serves 8-10
  2. Takes 15 minutes to make, plus freezing
  3. Rating

Transform the box of After Eight mints lurking in the back of your cupboard into a stylish pud with this quick make-ahead recipe

tried and tested
Frozen peppermint and pecan cream bar


  1. 300g whipping cream
  2. 2 tbsp icing sugar
  3. 500g ready-made full-fat vanilla custard
  4. 1 tbsp peppermint essence
  5. 150g dark chocolate
  6. 75g toasted pecans
  7. 300g box After Eights


  1. 1. Whisk 300g whipping cream with 2 tbsp icing sugar in a large bowl until it forms soft peaks. Fold through 500g ready-made full-fat vanilla custard, then add 1 tbsp peppermint essence. Roughly chop 150g dark chocolate and 75g toasted pecans, then fold through.
  2. 2. Line a 1.5 litre loaf tin (23cm x 9cm) with cling film, leaving some cling film overhanging the sides. Line the base of the tin with a third of a 300g box After Eights, then spoon a third of the choc-nut cream on top. Repeat two more times, finishing with a layer of choc-nut cream.
  3. 3. Wrap well in clingfilm, then freeze for 5 hours until set. Take out of the freezer 10 minutes before serving.
  4. 4. Uncover the frozen cream bar

Nutritional info

PER SERVING (BASED ON 10) 440kcals, 27.7g fat (12.3g saturated), 4.6g protein, 42.6g carbs ?(40.4g sugars), 0.1g salt, 1g fibre


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