2 x 360 g cans caramel treat
65 ml lemon juice
250 ml cream, stiffly beaten
18 Tennis biscuits
2 x 50 g peppermint crisp chocolate bars, chopped
Whisk together the caramel and lemon juice. Fold in
the cream and set aside.
Spray a 20 cm square dish with non-stick spray and
place a layer of biscuits in the bottom. Spoon half of
the caramel mixture over the biscuits and sprinkle
with half of the peppermint crisp, followed by a layer
of biscuits. Repeat another layer of caramel, ending
with a final layer of peppermint crisp.
Place in the fridge to set before serving.
INFO / TIPS / CREDITS
Make this recipe for Cara Mint Tart and be prepared
to have it requested again