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Chocolate banoffee pie

  • 1:20 Prep
  • 12 Servings


  • 250g McVitie's Digestive biscuits
  • 125g butter, melted
  • 300ml thickened cream
  • 30g Flake chocolate bar, crumbled
  • 46g Picnic chocolate bar, chopped
  • 53g Snickers chocolate bar, chopped
  • 380g can Nestle Caramel Top 'n' Fill
  • 3 bananas, sliced


  • 1
    Process the biscuits in a food processor until fine crumbs form. Add the butter and process until well combined. Press the biscuit mixture evenly over the base and side of a 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base. Place in the fridge for 1 hour to chill.
  • 2
    Transfer the biscuit base to a serving plate. Use an electric beater to beat the cream in a bowl until soft peaks form. Combine the Flake, Picnic and Snickers in a bowl.
  • 3
    Spread caramel over biscuit base. Arrange banana, in a single layer, over caramel. Top with the cream and chocolate mixture.

Source: taste.com.au


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