Ingredients
1 tin caramel
250ml whipping cream, chilled
1 peppermint crisp, roughly chopped
1 mint crisp chocolate slab, roughly chopped
1 packet tennis biscuits
Method
1. Layer half the tennis biscuits in the bottom of a rectangular dish.
2. Beat the caramel until smooth.
3. Add the cream to the caramel and beat until whipped and thickened.
4. Fold through the chopped mint crisp chocolate slab.
5. Scoop half the mixture on top of the tennis biscuits.
6. Repeat the layers ending with the caramel mixture.
7. Scatter the chopped peppermint crisp on top.
8. Refrigerate for at least 6 hours or overnight.