Prep time: 15 mins | Chilling time: 4 hours (or overnight) | Servings: 8–10
Ingredients
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1 packet (200 g) Tennis biscuits (or coconut tea biscuits)
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1 can (360 g) Caramel Treat (caramelized condensed milk)
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250 ml (1 cup) whipping cream or heavy cream, chilled
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2 bars (49 g each) Peppermint Crisp chocolate, coarsely grated or crushed
Instructions
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Whip the Cream: In a large mixing bowl, beat the chilled cream until stiff peaks form.
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Combine with Caramel: In a separate bowl, whisk the Caramel Treat until smooth and lump-free. Gently fold the whipped cream into the caramel until fully incorporated and smooth.
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Add Chocolate: Fold in half of the grated Peppermint Crisp chocolate, reserving the rest for topping.
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Layer the Base: Line the bottom of a square or rectangular dish (roughly 20×20 cm) with an even layer of Tennis biscuits.
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Assemble: Spread half of the caramel-cream mixture evenly over the biscuits. Add a second layer of biscuits on top, followed by the remaining caramel mixture.
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Garnish & Chill: Sprinkle the reserved Peppermint Crisp chocolate over the top layer. Cover and refrigerate for at least 4 hours (overnight yields the best texture as the biscuits soften into a cake-like layer).
Blog Notes & Tips
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Biscuit Replacement: If Tennis biscuits aren’t available locally, substitute with any butter-coconut cookie or graham crackers.
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Flavour Twist: Add a drop of peppermint extract or a pinch of sea salt to the caramel layer for extra depth.
