2 packets (200 g each) Tennis biscuits
1 can (385 g) caramel condensed milk
500 ml (2 c) desiccated coconut
2 bars (150 g each) Peppermint Crisp chocolate, crushed
125 ml (½ c) cream
30 ml (2 T) caster sugar
extra Peppermint Crisp, crushed, to garnish
INFO / TIPS
Line a 20 x 35 cm baking tin with baking paper.
2 Arrange a layer of Tennis biscuits on the bottom of tin.
3 Mix the caramel condensed milk and coconut. Stir in 1 crushed chocolate bar and spread the mixture evenly over the biscuit base.
4 Add another layer of biscuits.
5 Whisk the cream until slightly thickened and stir in the sugar and remaining chocolate bar. Spread over the biscuits and chill in the fridge for 2 hours.
6 Garnish with the extra chocolate and cut into squares.