Chocolate banoffee pie

Method

• 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.