RECIPES
By Sifo @ sifo _ the _ cooking _ husband
Serves: 8
INGREDIENTS
• 1 × 200g pack Tennis biscuits or coconut tea biscuits
• 50g Lotus Biscoff biscuits
• 100g butter, melted
• 2 cups fresh cream
• 1 × 360g can Nestlé Caramel Treat
• 2 tablespoons Lotus Biscoff spread
• 100g peppermint crisp chocolate, crushed
• 100g malted puff chocolates( like Cadbury Whispers or Woolworths Chuckles), crushed
• fresh mint leaves, to decorate( optional)
METHOD
1. Add the Tennis and Biscoff biscuits to a food processor and blitz until finely ground. Alternatively, place them in a Ziplock bag and crush using a rolling pin. Add the melted butter and pulse to combine.
2. Scoop the biscuit mixture into eight glass dessert bowls and press down firmly with the back of a spoon. Place the glasses in the fridge while you prepare the filling.
3. To prepare the filling, pour the cream into a large mixing bowl and use a stand mixer or electric hand mixer to beat until stiff peaks form. Add the Caramel Treat and Biscoff spread, and gently fold with a spatula until thoroughly combined.
4. Fold in three-quarters of the crushed peppermint crisp chocolate and malted puff chocolates until evenly mixed. Spoon the filling evenly into the biscuit-lined glass bowls.
5. Sprinkle the remaining peppermint crisp chocolate and malted puff chocolates on top.
6. Refrigerate for at least 8 hours or overnight before serving, and garnish with mint leaves if desired.
90 INBOUND SA / JANUARY 2026