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Using an electric hand mixer, beat the cream cheese and the caramel together until smooth.
In a separate bowl, whip the cream until soft peaks form.
Grate half of the Peppermint crisp on the coarse side of a grater. Fold the cream and grated chocolate into the cream cheese mixture.
Place a layer of biscuits in the bottom of a 23 x 23 cm square dish.
Spoon half of the cream cheese mixture on top and spread evenly.
Add another layer of biscuits and cream cheese mixture.
Chop the remaining peppermint crisp and biscuits coarsely and sprinkle on top.
Cover and refrigerate for at least 3 hours before serving.
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