South African Peppermint Crisp Fridge Tart

• 1 cup Whipped Topping
• 1 can Caramel (380g)
• 3 Tablespoons Sugar
• 3-5/8 ounces, weight Peppermint Crisp Chocolate (or Lindt Peppermint 100g Slab), Plus Extra For Garnish
• 3 drops Peppermint Extract
• 2 packages Tennis Biscuits (or Coconut/Vanilla Thin Wafers), 200 Gram Packages

1. Place the whipped topping and caramel together in a food processor and blend until smooth. Add the sugar and blend again.
2. Cut the chocolate up into small bits and add it to the caramel mixture; blend well. Add the peppermint extract drops and mix together.
3. Line a rectanglar dish with the tennis biscuits and place a layer of caramel mix on top. Layer with biscuits and caramel again (do this for about 3 layers).
4. Place the dessert in the fridge for 4 hours to allow it to set up. Break up 1 more Peppermint Crisp chocolate and sprinkle on top of the dessert.

caramel, sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/south-african-peppermint-crisp-fridge-tart/ (may not work)