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