Wednesday, 7 May 2014

Salted Caramel Banoffee Bars

In case you missed it, over the weekend I made this incredible salted caramel sauce. However I soon realised that there was only so much that I could eat with a spoon straight out of the jar. There is a limit, and I reached it. So I decided to use it to make salted caramel banoffee bars.

Just look at that gooey caramel centre…

I find that making banoffee bars rather than a banoffee pie is much more suited to social gatherings as they come in perfect bite-size pieces and everyone gets to see all the lovely layers of goodness. So invite a few friends round and whip up a batch of these and watch them disappear into a wave of ooohs and aahs!!

    12 digestive biscuits
    75g unsalted butter
    3 large bananas
    Salted Caramel sauce (or any store-bought alternative)
    200 ml Whipping cream
    Chocolate (to garnish)

  1. Butter and line a baking tin with baking parchment. Cut the baking parchment so that the edges are draped over the sides – these bits are helpful to use as handles when trying to get the bars out of the tin later on.
  2. Melt the butter in the microwave. I find that 30 second blasts usually suffice so as not to burn the butter.
  3. Crush your digestive biscuits into crumbs and mix with the melted butter. Your biscuit crumbs should soak up the butter but not be wet.
  4. Press the biscuit crumb and butter mixture into the bottom of the tin and place in the fridge for at least 30minutes to set.
  5. Once set, spread the caramel sauce over the biscuit layer and top with banana pieces.
  6. Using a whisk or hand mixer, whip the cream until it can stand up on its own (medium peaks).
  7. Spread an even layer of the cream on top of the banana pieces and finish with grated chocolate.
  8. Allow to set in the fridge for at least 1 hour.
  9. Once ready, use the handles to free the banoffee pie from the baking tin and using a sharp knife, cut into bars.

Serve with extra cream or vanilla ice cream.


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