1 packet of gluten free biscuits (I found really nice ones at dischem)
1 large peppermint crisp
1 tin of caramel
2 sachets of orley whip
Grate the peppermint crisp. Whip the orley whip adding the caramel and 3/4 of the peppermint crisp. Mix well together. Alternate layers of biscuit and mixture, if you choose to do small glasses (which is what I did) instead of the big dish then it is better to crush the biscuits in a plastic bag and only do one layer of them. Refrigerate for at least 6 hours and sprinkle the remaining peppermint crisp on top. Serve and enjoy!
*I have only been able to find peppermint crisps in South Africa (I'm not sure about orley whip) so I'm afraid if you arn't from here you are probably not going to be able to find them but you should definitely get some when you come to SA!
