Place the chocolate ripple biscuits and the Peppermint Crisp bars into a food processor and process until they resemble fine crumbs. If using a Thermomix, mix on Speed 8, 5-10 seconds.
Place the mixture into a large bowl and sift over the cocoa powder.
Add the desiccated coconut and 100g of condensed milk. Mix together the ingredients. If the mixture is too dry to roll into balls, add a bit more of the condensed milk and mix again.
Roll heaped teaspoons of the mixture into balls.
Place 1/2 cup of the extra coconut into a ziplock bag. Add the green food colouring and shake until the coconut is coloured green. Place into a bowl.
Coat the balls in the green coconut.
Add a small amount of melted milk chocolate to the top of each ball and decorate with a small square of chopped Peppermint Crisp bar.
Store in an airtight container for up to a week.
Chocolate Ripple biscuits are made by Arnotts and are available in any supermarket in Australia.
If you are unable to buy chocolate ripple biscuits, any plain chocolate biscuit will be fine.
This recipe can be doubled.