recipe credit @bibbyskitchen
150g tennis biscuit
250g caramel treat
1 teaspoon vanilla paste
500ml whipping cream
2 peppermint crisp roughly chopped
Crush biscuits in food processor and add in your melted butter.
Smooth out into a springform pan and place in a freezer to set
Place caramel treat (I used the whole tin) with the vanilla. Whisk briefly to combine
Add cream and beat till thick and luscious. Add in half the peppermint crisp. Fill in pan over the biscuit and smooth out.
Keep in freezer overnight
Heat fresh cream and mix into chocolate (I used 40g dark and 40g milk)
Pour over ice cream and throw over the remaining peppermint crisp