Peppermint crisp fridge tart...baie lekker!

Ingredients

• 250 ml Orley Whip, whipped
• 2 packets of Tennis biscuits (although you will probably use less)
• 375 g caramelised condensed milk
• 20 ml caster sugar
• 3 Peppermint Crisp bars, crushed
• 3-4 drops of peppermint essence (more, if you like)

Preparation

• Whip the Orley Whip and then add the caramelised condensed milk castor sugar and peppermint essence.
• Beat until well mixed and then stir in 2/3 of the crushed Peppermint Crisp.
• Place a layer of whole tennis biscuits in a buttered 29x19x5cm dish.
• Spoon 1/3 of the caramel mix over the buscuits and spread evenly. Continue in layers, finishing with a layer of filling on top.
• Refrigerate for at least 4 hours.
• Decorate by sprinkling the remainder of crushed peppermint crisp on top.
• Cut into squares and serve.

Questions

Photos of members who cooked this recipe