Peppermint crisp fridge tart
Whip 1 cup(250ml) cream and 2-3 drops peppermint liqueur together.
Beat 1 can(360g) Caramel Treat until soft and fold through cream.
Crush 3(49g each)Peppermint Crisp bars
And fold 2/3 through caramel cream mixture.Arrange a layer of
Tennis Biscuits(2×200g packets)in a 29×19×125px aluminum foil baking container.
Spread 1/3 of mixture over biscuits and repeat layers, finish with a layer of filling.
Scatter with Peppermint Crisp and refrigerate for 3-4 hours.
Aikou aluminum foil container is make by
Food grade 8011 aluminum foil,