This is a classic recipe using condensed milk to make a golden caramel and a crushed biscuit base.
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| Prep Time | 10 minutes |
| Servings |
people
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Ingredients
- For the base -
- Butter - 75 grams
- chocolate digestive biscuits - 300 grams
- For the filling: -
- Butter - 115 grams
- Dark brown sugar - 115 grams
- Sweetened condensed milk - 397 grams
- For the topping -
- Double cream - 450 ml
- ripe medium bananas(- 5) -
- plain dark chocolate(grated coarsely) -
Ingredients
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Instructions
- Method1. To make the base, melt the butter in a small pan.
- Break the biscuits into chunky pieces and then add the melted butter .
- Tip the crumbs into the spring tray and press firmly into the base and sides. (Make sure the biscuit base is evenly distributed, especially where the base meets the sides.)
- Chill in the fridge for 30 minutes.
- Add the condensed milk stirring until the mixture turns a deep, creamy caramel brown.
- Pour the toffee gently onto the biscuit base and quickly smooth the surface. Leave to chill for one hour .
- lightly whip the cream in a bowl. It should stand in soft n peak.
- Diagonally slice four of the bananas and scatter over the toffee.
- Decorate the top with the grated chocolate or decorate with chocolate curls.
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