Make a crust by placing Granita biscuits and butter into Thermo bowl and blending 30 sec/speed 8 until well combined.
Press into 23 cm flan tin with removable base and refrigerate.
If you have made the Dulce de Leche already, warm it up so it is quite pourable. Otherwise, make as directed and allow it to cool somewhat.
Pour over the chilled base and return to the fridge.
Place combination of cream and mascarpone and vanilla into Thermo bowl and whip 20-40 sec/Butterfly/speed 4 until soft peaks form. Spread on top of the totally cold Dulce de Leche and top with the peppermint crisp bars. Allow all flavours to meld in the fridge for a few hours before serving.