Prepare pyrex dish by spraying cook and bake(non-stick spray) or evenly spread small amounts of margarine inside the dish. Measure all the ingridients according to the recipe instructions.

In a sealable plastic bag (shopping bag may be used), put in 1 packet of the tennis biscuit and crush them using rolling pin. Not too fine - slightly big bits of biscuit must remain for the crunch bite.

Pour biscuits in a bowl and add melted margarine than gently combine. Than create the biscuit base with the biscuit mixture, by gently pressing it down inside the pyrex dish.

In a separate mixing bowl add in the caramel treat tin and loosen by stirring it. Gradually add in the amarula while continuously stirring and set aside. In a separate mixing bowl using a whisk/electric beater whisk your fresh cream until stiff peak.

Carefully fold in the cream into the caramel mixture using a plastic or rubber spatula until just combined, than add in the grated chocolate and fold.

Take already prepared pyrex dish with the first crust layer, and add half of the Peppermint mixture, and gently level.

Than add your uncrushed tennis biscuits and layer them on top, until it's all covered and finish off with the remaining mixture on top. Take roughly chopped chocolate and sprinkle on top.

Refrigerate for a couple of hours or overnight. Serve with a dollop of fresh cream or vanilla ice cream.

Recipe takes at least an 1 hour 30 min to prepare, followed by roughly 2 hours in the fridge to set