Peppermint Crisp Slice (Print version)

Layered dessert with crunchy biscuits, smooth caramel, and mint chocolate bars chilled for a cool finish.

# What you'll need:

→ Base

01 - 1 packet Tennis biscuits or coconut tea biscuits (approximately 8.8 oz)

→ Filling

02 - 1 can caramel treat or dulce de leche (12.7 oz)
03 - 2 cups heavy cream, cold (16.9 fl oz)
04 - 2 Peppermint Crisp bars, roughly chopped (1.7 oz each)

→ Topping

05 - 1 Peppermint Crisp bar, grated or finely chopped (1.7 oz)

# How to make it:

01 - Line an 8 x 8 inch square baking tin with parchment paper, ensuring some overhang for easy removal.
02 - Arrange a single layer of Tennis biscuits to cover the base of the tin, breaking biscuits to fit snugly.
03 - Whip the cold heavy cream in a large mixing bowl until stiff peaks form.
04 - Stir the caramel treat or dulce de leche until smooth. Gently fold it into the whipped cream until just combined.
05 - Fold the roughly chopped Peppermint Crisp bars into the caramel-cream mixture.
06 - Spread half of the caramel-cream mixture evenly over the biscuit base, then add another layer of biscuits on top.
07 - Spread the remaining caramel-cream mixture over the second biscuit layer and smooth the surface.
08 - Sprinkle the grated or finely chopped Peppermint Crisp bar evenly over the top layer.
09 - Refrigerate for at least 3 hours or until firm.
10 - Lift from the tin using parchment overhang, cut into 12 slices, and serve chilled.

# Expert suggestions:

01 -
  • No oven required, which means you can make this even when its too hot to think about baking.
  • The mint and caramel combination is unexpected but completely addictive, like someone fixed dessert.
  • It slices cleanly and looks impressive, but honestly anyone can pull this off.
02 -
  • If you skip chilling the full 3 hours, the layers will slide apart when you cut them, and youll end up with a beautiful mess.
  • Stir the caramel before folding it in or youll chase thick lumps around the bowl forever.
03 -
  • Use a metal bowl for whipping cream, it stays colder longer and the cream whips faster and firmer.
  • Grate the Peppermint Crisp while its still cold from the fridge, it crumbles instead of melting all over your hands.

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