Peppermint Crisp squares

6-8 servings Prep: 20 mins, Cooking: 2 hrs
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Peppermint desserts will always be a favourite no matter how you do them. Here is another take on peppermint tart.

By September 11 2017
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Ingredients (6)

2 packets tennis biscuits
385 g condensed milk — caramel
500 ml desiccated coconut
2 bars (150 g each) chocolate — Peppermint Crisp, crushed
125 ml cream
30 ml castor sugar
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1 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.

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