Ingredients:
250g choc digestives
100g butter, melted
Can of caramel
Bananas
Cream
Crunchie
Method:
Crush the biscuits and stir in melted butter. Press the biscuit mix (or buttery biscuit base if you prefer) into a springform cake tin making sure that you put some of it up the sides. Put in the fridge for 15-20 mins until it's set.
Pour over the caramel.
Slice bananas and arrange over the top of the caramel.
Whip the cream and spread over the bananas.
Roughly chop the crunchie and sprinkle over.
No comments:
Post a Comment