1 cup Whipped Topping1 can Caramel (380g)3 Tablespoons Sugar3-⅝ ounces, weight Peppermint Crisp Chocolate (or Lindt Peppermint 100g Slab), Plus Extra For Garnish3 drops Peppermint Extract2 packages Tennis Biscuits (or Coconut/Vanilla Thin Wafers), 200 Gram Packages
Place the whipped topping and caramel together in a food processor and blend until smooth. Add the sugar and blend again.Cut the chocolate up into small bits and add it to the caramel mixture; blend well. Add the peppermint extract drops and mix together.Line a rectanglar dish with the tennis biscuits and place a layer of caramel mix on top. Layer with biscuits and caramel again (do this for about 3 layers).Place the dessert in the fridge for 4 hours to allow it to set up. Break up 1 more Peppermint Crisp chocolate and sprinkle on top of the dessert.
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