Place the caramel treat in a bowl and mix with a spoon or fork to loosen up the caramel. Set aside.
395 g caramel
Whip the heavy cream to the stiff peak stage. Take 2 - 3 spoonfuls of the whipped cream and mix it into the caramel to loosen the caramel up even further before adding to the cream. Fold the caramel into the cream.
500 ml heavy cream
Grate or break one of the peppermint crisp bars into the cream mixture and fold through. Or alternatively, you can break or grate in the first bar over the first layer of caramel in the step below.
2 x peppermint crisp bars
Line the bottom of a dish (about 25cm x 20cm big) with a layer of tennis biscuits. Spread about half of the cream mixture over the tennis biscuits. Add another layer of tennis biscuits and top with the second half of the cream mixture. Smooth over using the back of a spoon or an offset spatula. Sprinkle the top of the tart with the second peppermint crisp tart. Allow the tart to set in the fridge for at least 2 hours before serving.
1 packet tennis biscuits