Peppermint Crisp

• 1 packet Tennis biscuits, crushed
• 80g butter, melted
• 360g tin caramel treat
• 250ml whipping cream
• 1 tsp vanilla extract
• 2–3 Peppermint Crisp bars, roughly chopped
• 1 tbsp lemon juice

Mix the crushed Tennis biscuits with melted butter.

Press firmly into the base of the Le Creuset Heritage Dish.

Beat the cream and vanilla until softly whipped.

Fold the caramel treat and lemon juice through the cream until smooth.

old in half the chopped Peppermint Crisp.

Spoon over the biscuit base and smooth the top.

Scatter with the remaining Peppermint Crisp.

Refrigerate for at least 4 hours, preferably overnight.