Peppermint Crisp Crunch Jars


Serves 6

¼ cup coconut oil, melted
4 Tbs honey
2 ½ cups Rolled Oats
½ cup desiccated coconut
1 tin (350g) caramel
500ml cream, whipped
300g peppermint crisp chocolate, crushed


Preheat oven to 200C.

Mix together the coconut oil, honey, oats and coconut then place onto an oven tray and bake for 15 minutes until golden and crisp.

Whisk the caramel treat until smooth, then fold in half of the cream.

Layer the trifle into individual glass jars or serving glasses, starting with some of the muesli crumbs, followed by a spoon of the caramel, then a sprinkling of peppermint crisp and a layer of whipped cream.

Repeat layering, finishing with cream and a final scattering of crushed chocolate.