• small tin of Caramel (large tin or small tin is fine. Larger for more richness)
• 300ml double cream
• 1 Peppermint Crisp Chocolate bar (available from any South African food store) You can also use any local equivalent.
• Rich tea biscuits (store’s own brand will do like Sainsburys or M&S

1. Whip cream until it forms little peaks.
2. Fold in the whole tin of Caramel.
3. Put a peppermint crisp bar in a freezer bag and whack until its all crumbs.
4. Do the same with about half a bag of tea biscuits

Now let’s decide how to layer it. Either you do it in cocktail glasses for a gorgeous display, or you can take a normal pie dish. Either one is scrumptious and it depends on the mood.

1. Layer the bottom with about a third of the biscuits.
2. Add a third of the caramel mixture as the second layer.
3. Add a third of the crushed peppermint crisp.
4. Repeat this twice more and you’re done.

The beauty of this one is that you don’t have to let it set. It’s ready to eat immediately. But it is nice when it’s cold, so pop it in the fridge for at least a couple of hours to get it cool enough.

Enjoy!