South African Peppermint Crisp Fridge Tart

Place the whipped topping and caramel together in a food processor and blend until smooth. Add the sugar and blend again.

Cut the chocolate up into small bits and add it to the caramel mixture; blend well. Add the peppermint extract drops and mix together.

Line a rectanglar dish with the tennis biscuits and place a layer of caramel mix on top. Layer with biscuits and caramel again (do this for about 3 layers).

Place the dessert in the fridge for 4 hours to allow it to set up. Break up 1 more Peppermint Crisp chocolate and sprinkle on top of the dessert.