Peppermint Crisp Classic Dessert (Printable)
Crunchy peppermint chocolate and caramel layered with whipped cream and crisp coconut biscuits.
# What You'll Need:
→ Biscuits
01 - 7 oz coconut tea biscuits (e.g., Tennis Biscuits)
→ Filling
02 - 1 cup heavy whipping cream, cold
03 - 14 oz caramel treat (dulce de leche or caramelized condensed milk)
04 - 3.5 oz Peppermint Crisp chocolate, coarsely grated (plus extra for topping)
# How to Make It:
01 - Arrange a single layer of coconut biscuits in the base of an 8 x 8 inch dish, breaking biscuits as needed to fit.
02 - Whip the cold heavy cream in a mixing bowl until stiff peaks form.
03 - Gently fold the caramel treat into the whipped cream until fully combined and smooth.
04 - Fold most of the grated Peppermint Crisp chocolate into the caramel cream mixture, reserving some for decoration.
05 - Spread half of the caramel cream evenly over the biscuit layer, then add another biscuit layer on top, followed by the remaining caramel cream.
06 - Sprinkle the reserved grated Peppermint Crisp chocolate over the top, cover, and refrigerate for at least 4 hours to set.
07 - Cut into squares and serve chilled.
# Expert Suggestions:
01 -
- It's like a secret indulgence, combining crunch and cream in a way that surprises every time
- The blend of peppermint chocolate and rich caramel makes it a beloved classic that you'll keep coming back to
02 -
- Using cold heavy cream is essential to get those perfect, fluffy peaks that give the tart its airy texture
- Saving some grated Peppermint Crisp chocolate for the topping adds that classic minty crunch that makes the tart instantly recognizable
03 -
- Whip the cream just right: too soft and the tart won't set well, too stiff and it becomes grainy
- The secret is gently folding the caramel in so you keep the fluffy cream intact for that light mouthfeel