Ingredients

The following ingredients have 2 Servings
  • 1 Small pack Digestive biscuits
  • 125 g butter (melted)
  • 2 bananas
  • 1 Small cup grated chocolates
  • 1 cup double cream
  • CARAMEL FILLING
  • 1 can sweetened condensed milk
  • 1 cup brown sugar
  • 50 g butter
  • Chocolate sauce

Instruction

  • Step 1
  • Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Divide the biscuit mixture among six-round 8cm (base measurement) fluted tart tins with removable bases. Use the back of a metal spoon to firmly press the biscuit mixture over the base and side of each tin. Place in the fridge until required.
  • Step 2
  • To make the caramel filling, place condensed milk, sugar, and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens (do not boil).
  • Step 3
  • Pour the hot caramel evenly among biscuit bases. Cover with plastic wrap and place in the fridge for 3 hours to chill.
  • Step 4
  • Peel and thinly slice bananas, and arrange over the caramel filling. Top pies with a dollop of cream, grated chocolates, and chocolate Sauce.