Chocolate Peppermint Crisp Layer Cake

Peppermint Crisp Filling:

• 2 cups (480ml) heavy cream, chilled
• ½ cup (60g) icing sugar
• 1 teaspoon peppermint extract
• 2 × 49g Peppermint Crisp bars, crushed
• 1 cup (240g) caramel treat or dulce de leche (optional)

Chocolate Peppermint Buttercream:

• 1 cup (226g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• ½ cup (50g) cocoa powder
• 3–4 tablespoons milk or cream
• 1 teaspoon peppermint extract
• Pinch of salt

Decoration:

• Extra Peppermint Crisp shards
• Chocolate drizzle (optional)

👩‍🍳 Instructions