Mini Banoffee Pies

Photo by Tina W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 200

    g Walkers shortbread or any other good quality shortbread

  • 50

    g butter, melted

  • 1

    can carnation caramel

  • 1-2

    bananas, sliced

  • Small carton of heavy whipping cream / Double cream

  • A good chunk of Cadburys milk chocolate, grated

Directions

Preheat oven to 325F Crush the biscuits in a food processor into fine crumbs. Add butter and whiz again until well combined. Press the biscuit mixture into greased mini muffin or tart pans. Bake in the oven for 5 minutes. Allow to cool and then chill until firm. Whisk whipping cream until nice and thick and refrigerate until needed. Open Carnation Caramel and stir well. Carefully remove tart shells from the muffin pan. Place a small spoonful of the caramel into each tart shell. Top each one with a slice of banana. Add a dollop of whipped cream and sprinkle with chocolate. Serve immediately or chill for up to 24 hours.

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