1 packet tennis biscuits (or some kind of flat coconut cookies if you don't have tennis biscuits)
1 can caramel
250ml fresh cream
1 small slab of peppermint crisp chocolate (I like using Cadbury's 100g peppermint slab - you don't need THAT much chocolate but I like left overs)
- pour caramel into a bowl and beat with an electric beater to get it smooth & soft
- pour cream into another bowl and beat until slightly firm - add to caramel and hand-mix until just combined
- place 1 layer of cookies in bottom of a glass dish (about 20cm x 2ocm) - no need to grease the dish
- snack on a few of the cookies - there'll be a few to spare
- pour over half of the caramel mixture, then grate some chocolate over
- repeat the layers one more time and place in fridge to set, at least an hour
- eat the rest of the chocolate
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