Peppermint Crisp Slice

My cousin brought this to a family braai one scorching December afternoon, and I watched everyone go quiet after the first bite. The mint hit differently in the heat, cool and sharp against all that caramel richness. I asked for the recipe right there at the table, and shes been smug about it ever since.

I made it for a potluck once and someone asked if Id ordered it from a bakery. I didnt correct them immediately. The layers hold together beautifully when you chill it long enough, and that first crack through the minty top into the soft cream below feels like a small victory every time.

Ingredients

• Tennis biscuits or coconut tea biscuits (250 g): These absorb just enough cream to soften without falling apart, and their subtle sweetness doesnt fight the caramel.
• Caramel treat or dulce de leche (360 g): This is the soul of the dessert, use the canned stuff and stir it smooth before folding or youll get streaks.
• Heavy cream (500 ml, cold): Cold cream whips faster and holds its shape better, dont skip chilling the bowl too if you have time.
• Peppermint Crisp bars (2 x 49 g, chopped): The crunchy mint shards melt slightly into the cream as it sets, creating pockets of cool surprise.
• Peppermint Crisp bar for topping (1 x 49 g, grated): Grate this finely so it doesnt slide off when you slice, and it catches the light like edible glitter.

Instructions

Prepare the tin:

Line your 20 x 20 cm tin with parchment paper, letting the edges hang over like little handles. Youll thank yourself later when you lift the whole thing out in one piece.

Layer the biscuits:

Arrange the Tennis biscuits in a single snug layer across the base, breaking a few to fill gaps. They dont need to be perfect, just close enough to hold the cream.

Whip the cream:

Beat the cold cream in a large bowl until stiff peaks form, it should hold its shape when you lift the whisk. Dont overbeat or youll end up with butter.

Fold in the caramel:

Stir the caramel until its smooth and glossy, then gently fold it into the whipped cream until just combined. Streaks are fine, they add character.

Add the mint:

Fold in the chopped Peppermint Crisp bars, working quickly so they dont melt completely in your hands. You want chunks, not mint dust.

Build the layers:

Spread half the caramel cream over the biscuits, smooth it out, then add another biscuit layer and top with the rest of the cream. Press gently so everything settles together.

Finish and chill:

Sprinkle the grated Peppermint Crisp evenly over the top and refrigerate for at least 3 hours. The wait is brutal but necessary, it needs time to set properly.

Slice and serve:

Lift the whole slab out using the parchment, then cut into squares with a sharp knife. Wipe the blade between cuts for clean edges.

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The first time I served this, my friend scraped her plate and said it tasted like summer holidays at her grans house. I hadnt expected that kind of reaction. Its funny how something this simple can pull people straight back to a feeling they forgot they had.

Choosing Your Biscuits

Tennis biscuits are traditional and their light coconut flavor works perfectly here, but Ive used digestives and graham crackers when I couldnt find them. The texture changes slightly, crunchier with digestives, softer with grahams, but the dessert still holds. Pick what you can get and dont stress about authenticity, the caramel and mint do most of the work anyway.

Making It Your Own

If you want more mint, add a drop or two of peppermint essence to the caramel mixture, but go easy because it can overpower fast. Ive also seen people swap the Peppermint Crisp for Aero Mint bars or even crushed candy canes during holidays. The structure stays the same, the flavor just shifts to whatever makes you happy.

Storage and Serving

This keeps in the fridge for up to 3 days in an airtight container, though Ive never seen it last that long. The biscuits soften more as it sits, which some people prefer. Serve it straight from the fridge, the cold contrast against the creamy caramel is half the point.

• Cut with a hot knife for the cleanest slices, just run it under warm water and wipe between cuts.
• If youre transporting it, keep it chilled until the last possible moment or the cream will soften too much.
• Leftovers make an excellent midnight snack, no judgment here.

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This dessert doesnt need an occasion, but it certainly makes one feel special. Make it once and youll understand why people guard the recipe like a secret.

Frequently asked questions about this recipe

→ What biscuits can be used for the base?

Tennis biscuits work well, but graham crackers or digestive biscuits are great alternatives for a firm, crunchy base.

→ Can I substitute the Peppermint Crisp bars?

Yes, mint chocolate bars can be used to maintain the refreshing mint flavor layered within the creamy filling.

→ How long should this dessert chill?

Allow at least 3 hours in the refrigerator to let the layers set and flavors meld properly before slicing and serving.

→ Is any special equipment required?

Basic tools such as a mixer or whisk, mixing bowls, a spatula, and a baking tin lined with parchment paper are sufficient.

→ Can this dessert be prepared in advance?

Yes, it can be chilled for up to 3 days, stored in an airtight container to maintain freshness and texture.