Snip 13
Master Chef
This is super simple and delicious 
1 packet of coconut tea biscuits (I use Bakers tennis biscuits)
1 can of sweetened condensed milk boiled ( cover can in lots of water and boil for about 3 hours, keep covered with water) or 1 tin of caramel treat
250 ml of regular fresh cream
100gr (3.5 oz) of peppermint crisp chocolate (grated)
Whip cream till stiff, beat in the caramel and 3/4 of the chocolate.
Layer biscuits and caramel mixture till you've finished all the mix and biscuits. Top with the rest of the grated chocolate.
Refridgerate for 3 hours or overnight.
Serve with more whipped cream.
Enjoy!
1 packet of coconut tea biscuits (I use Bakers tennis biscuits)
1 can of sweetened condensed milk boiled ( cover can in lots of water and boil for about 3 hours, keep covered with water) or 1 tin of caramel treat
250 ml of regular fresh cream
100gr (3.5 oz) of peppermint crisp chocolate (grated)
Whip cream till stiff, beat in the caramel and 3/4 of the chocolate.
Layer biscuits and caramel mixture till you've finished all the mix and biscuits. Top with the rest of the grated chocolate.
Refridgerate for 3 hours or overnight.
Serve with more whipped cream.
Enjoy!
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