Place the coconut biscuits in rows at the bottom of your chosen dish, ensuring that it is completely covered.
 
Place the caramel in a mixing bowl and mix until smooth.
 
In a separate mixing bowl, whisk the cream until stiff peaks form, being careful not to over-whip.
 
Add the whipped cream and 100g of the grated Peppermint Crisp to the caramel and combine well.
 
Layer a generous amount of the mixture over the coconut biscuits and spread evenly.
 
Add another layer of coconut biscuits and caramel mixture and continue this process until your dish is full.
 
Sprinkle the remaining peppermint crisp over the top and place in the fridge for 1 hour to set.
 
Serve with a dollop of cream (optional).