Peppermint crisp tert
1 lb thick-cut bacon 1/2 c brown sugar 1/4 c + 2 T beer Preht oven to 400 degs. Mix sugar and beer to form a thin syrup. Line a rimmed baking sheet w/foil. Put in a wire rack. Put bacon on rack, overlapping if necessary. Cook for 10 minutes. Remove from oven and brush both sides with beer syrup. Cook for 10 minutes. Repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze. Cool on wire rack for at least 1 hour before serving.
Peppermint Crisp tart: 1 packet tennis biscuits 1 can caramel treat 2c cream - fresh 400g Peppermint Crisp chocolate bars - grated cover dish bottom with rows of tennis biscuits. Whisk cream until stiff. In separate bowl mix caramel and peppermint crisp. (Keep 1/2 choc for decoration) Layer 100ml cream + caramel-choc. + biscuits. Sprinkle some peppermint crisp over and place in the fridge for 1 hour to set. Serve with a dollop of cream or as desired.