LANCEWOOD® PEPPERMINT CRISP TART
1 x tub LANCEWOOD® Medium Fat Plain Cream Cheese, room temperature
1 x can caramel treat
125 ml fresh cream
150 g Peppermint Crisp chocolate slab
200 g packet coconut biscuits
Beat the cream cheese and the Caramel Treat together until smooth. Whip the cream until soft peaks form. Grate half of the Peppermint Crisp on the coarse side of the grater. Fold into the cream cheese mixture together with the cream.
Place a layer of biscuits in the bottom of a square dish (approximately 23 x 23 cm in diameter). Spoon half of the cream cheese mixture on top and spread evenly. Repeat a layer of biscuits and spoon the remaining mixture on top and spread evenly. Chop the remaining chocolate and biscuits coarsely and sprinkle on top. Cover and refrigerate for at least 3 hours before serving.
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