Save to Pinterest This chilled treat layers crunchy Tennis biscuits with a rich caramel and whipped cream mixture folded with chopped peppermint chocolate bars. The dessert is assembled in layers, topped with grated peppermint chocolate, and refrigerated until set. It offers a balance of creamy, crunchy, and minty flavors, delivering a refreshing, indulgent experience with no baking required.
I learned to make this at a friend's braai one humid December afternoon, watching her layer it together between conversations and cold drinks. The mint hit was instant relief from the heat. It's been my summer party trick ever since, and nobody ever guesses how simple it actually is.
The first time I brought this to a potluck, someone asked if I'd ordered it from a bakery. I didn't correct them right away. When I finally admitted it was just biscuits and cream, half the table asked for the recipe on the spot.
Ingredients
- Tennis biscuits or coconut tea biscuits: These hold their shape without going soggy, and the slight sweetness balances the caramel perfectly.
- Caramel treat or dulce de leche: I use the canned stuff because it's reliably smooth and sweet, no stirring over a stove required.
- Heavy cream: Must be cold straight from the fridge or it won't whip properly, learned that the messy way.
- Peppermint Crisp bars: The signature ingredient, though any good mint chocolate will work if you can't find them locally.
Instructions
- Prep the tin:
- Line your baking tin with parchment paper and let some hang over the edges. This makes lifting the whole thing out later feel like magic instead of a wrestling match.
- Lay the base:
- Arrange biscuits in a single snug layer, breaking pieces to fill gaps. They'll soften as they chill, so don't worry about perfection.
- Whip the cream:
- Beat cold cream until stiff peaks form. Stop before it turns grainy or you'll end up with sweet butter instead of fluff.
- Fold in caramel:
- Stir the caramel until it's smooth, then gently fold it into the whipped cream. Don't overmix or you'll deflate all that air you just whipped in.
- Add the mint:
- Fold in chopped Peppermint Crisp bars, leaving some bigger chunks for texture.
- Layer and repeat:
- Spread half the caramel cream over the biscuits, add another biscuit layer, then top with the remaining cream. Smooth it out with a spatula so it looks tidy.
- Finish and chill:
- Sprinkle grated Peppermint Crisp on top, then refrigerate for at least three hours. The wait is the hardest part.
Save to Pinterest My niece once helped me make this and ate so much of the grated topping that we had to chop another bar. She didn't regret it, and honestly neither did I.
Choosing Your Biscuits
Tennis biscuits are traditional and they soften beautifully without turning to mush. If you're outside South Africa, any plain coconut or vanilla tea biscuit will do the job. I've used digestives in a pinch and nobody noticed the difference.
Getting the Layers Right
The trick is spreading each layer evenly so every slice has the same ratio of biscuit to cream. I use an offset spatula to smooth the top, but the back of a spoon works too. Don't stress about making it perfect, it'll taste amazing either way.
Serving and Storing
Cut this into squares while it's cold so the slices hold their shape. Wipe your knife between cuts for clean edges. Leftovers keep well in the fridge for up to three days, though they rarely last that long in my house.
- Serve straight from the fridge for the best texture.
- Add a drizzle of melted chocolate on top if you're feeling fancy.
- Freeze individual slices wrapped in plastic for a quick dessert stash.
Save to Pinterest This slice has saved me more times than I can count when I needed something quick, cool, and guaranteed to disappear fast. I hope it does the same for you.
