This tasty recipe combines caramel, Peppermint Crisp and chocolate – it’s a foolproof crowd-pleasing dessert and it’s so easy to make.
Makes 12
You will need
For the lollies
1 can (400g) tinned caramel
250ml milk
250ml fresh cream
400g Peppermint Crisp chocolate bars, crushed
50g crushed Tennis biscuits
For the chocolate dip
200g good-quality dark chocolate, chopped (try AFRIKOA 70% dark chocolate)
160g odourless coconut oil
To make the lollies
1 Place the tinned caramel in a bowl with the milk and whisk until smooth.
2 Beat the cream until stiff peaks then fold into the caramel mix.
3 Stir in ¾ of the peppermint crisp and the tennis biscuits. Pour the mixture into 12 lolly moulds and freeze until firm.
4 In the meantime, melt the chocolate and coconut oil in the microwave on full power, stirring every 30 seconds. Allow to cool slightly then pour into a drinking glass or jug (to allow for easy dipping).
5 Dip the ice cream mould briefly in hot water to remove the lollies then immediately dip into the melted chocolate and sprinkle with the remaining peppermint crisp.
6 Place on a tray lined with baking paper and quickly put them back in the freezer until firm.
ALSO TRY: Milk tart filled mini doughnut recipe
This recipe was developed, styled and photographed by Katelyn (Williams) Allegra for The Kate Tin. Katelyn is also the author of Chocolate and sells her range of baking chocolate here. 
