|200 g||Bakers Romany Creams® Choc Mint Biscuits|
|1 tbsp||boiling water|
|385 g||condensed milk|
|1 small bar||Peppermint Crisp chocolate — chopped into fine pieces|
To make the crumble base, bash up the biscuits by hand in an airtight bag using a rolling pin or pulse in a food processor to get s rough textured crumble.
Mix the instant coffee with the water and dissolve. Add this to the biscuit crumbs, along with the 2 tablespoons of milk and mix.
Lightly press this crumb mix across the bottom of a 23 cm round or square serving dish.
Whip 180 ml of the cream to soft peaks. Add the caramel and whip until smooth. Spread this across the biscuit base. Refrigerate for a few hours or overnight until set.
When you are ready to serve, whip the remaining 70 ml cream to soft peaks and top.
Decorate with the crushed Peppermint Crisp bar.