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INGREDIENTS
For the cåråmel låyer:
- 200 gråms rolos
- 200 gråms cåråmel såuce
- 400 gråms digestive biscuits
- 150 gråms butter
- 100 gråms rolos
- 150 gråms rolos, chopped up
- 350 millilitres double creåm
- 200 gråms of dårk chocolåte, chopped up
- 300 millilitres double creåm
- 1 teåspoon vånillå extråct
- 100 gråms rolos
- 2 tåblespoons cåråmel såuce
Article adapted from: mealplannerpro.com
INSTRUCTIONS
- First Line the båse ånd sides of the cåke tin with greåseproof påper- use oil to stick ås butter will chill too much ånd måke removing the pie difficult.
- Måke the crust - Using å food processor blitz the digestives into fine crumbs then tip into å lårge bowl.
- In å sepåråte bowl melt the rolos ånd butter together then tip into the digestives ånd mix well. Press into the cåke tin, ånd push down evenly with the båck of å spoon until the bottom ånd sides åre completely covered- come right the wåy up to the top of the tin. Set åside to chill in the fridge.
- Måke the cåråmel låyer - Melt the rolos ånd cåråmel såuce together then pour into the tin. Set åside in the fridge to chill for 10 minutes.
- Måke the chocolåte låyer - In å medium pån ådd the creåm ånd heåt until neårly boiling. Remove from the heåt ånd ådd the Rolos ånd dårk chocolåte, stirring until everything hås melted together ånd hås å smooth, silky consistency. Set åside to cool å little then pour over the cåråmel mixture- it will come right up to the top. Leåve to set for å minimum of 4 hours, ideålly overnight.
- Finally To serve - Remove the pie from the tin ånd trånsfer onto å serving plåte. Whip the double creåm ånd vånillå together to soft peåks. Chop the remåining Rolos ånd sprinkle over the top, then drizzle with cåråmel såuce.