Step 1

Add the peppermint crisps, biscuits and 150g of the butter to a food processor/blender, blend until a crumb like consistency forms.

Step 2

Line a square tin with baking paper and spread the base over. Using your hands or the bottom of a glass, press down till the base is firm. Refrigerate base for 45 minutes.

Step 3

In a small saucepan over low heat, add chocolate, 50g of butter and the peppermint extract. Continue stirring as the chocolate melts completely.

Step 4

Spread the chocolate over the chilled base and refrigerate again until firm (this may take a few hours).

Step 5

Cut when firm into squares and enjoy.