P
pinkmummy
Guest
I have made this several; times at dinner parties and have had so many compliments so thought I'd post it here 
* 300g milk chocolate digestive biscuits (or plain)
* 60g butter , melted
* 397g tin Nestlé Carnation Caramel
* 350ml double cream
* 1 tbsp icing sugar
* 100g dark chocolate
You can add bananas to make it a banoffe pie instead
1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor then add the melted butter and pulse to combine. Press the mixture into a 24cm tart tin, with a removable base, in an even layer. Transfer the tin to a baking sheet and cook for 10-12 minutes, until lightly toasted and set. Leave to cool then gently release from the tin and put on a serving plate.
2. Spread the caramel over the biscuit base and chill for 1 hour. Arrange the banana slices over the toffee. Whip the cream and sugar together to form soft peaks and spread over the bananas. melt the chocolate in a microwave or in a bowl set over, not in, a pan of simmering water. Allow to cool slightly, before drizzling over the cream.
* 300g milk chocolate digestive biscuits (or plain)
* 60g butter , melted
* 397g tin Nestlé Carnation Caramel
* 350ml double cream
* 1 tbsp icing sugar
* 100g dark chocolate
You can add bananas to make it a banoffe pie instead
1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor then add the melted butter and pulse to combine. Press the mixture into a 24cm tart tin, with a removable base, in an even layer. Transfer the tin to a baking sheet and cook for 10-12 minutes, until lightly toasted and set. Leave to cool then gently release from the tin and put on a serving plate.
2. Spread the caramel over the biscuit base and chill for 1 hour. Arrange the banana slices over the toffee. Whip the cream and sugar together to form soft peaks and spread over the bananas. melt the chocolate in a microwave or in a bowl set over, not in, a pan of simmering water. Allow to cool slightly, before drizzling over the cream.
