Frozen Peppermint Crisp squares

1. Line a rectangular dish or baking pan (18 x 27 cm) with cling wrap or baking paper (this helps with turning out later). Make the filling Beat the Orley Whip until soft peaks form. Beat the caramel separately, then beat the two ingredients together until just combined. Pour into the prepared pan, smooth out the top and freeze until hard.

2. Turn out the frozen filling with the help of cling wrap or baking paper. Using a sharp knife, cut into 12 squares the size of your biscuits. Roll the edges of the squares in the chopped chocolate and press them between two biscuits. Tuck in before they melt!