BIscoff Cookie Pie
300g plain biscuits
150g Unsalted Adulation
480 ml Double Cream
500g Cream rubbish
120g Icing Sugar
150g Mars Bar, diced
ml Caramel sauce, melted
g Mars Bar, diced
- Melt adulation, crush biscuits and combine in a saucepan. Press into the base of a cutlet drum and set away.
- Whisk cream with icing sugar and cream rubbish, also add gobbets of Mars into the admixture.
- ladle over the biscuit base and chill for a minimum of six hours.
- formerly set, mizzle caramel sauce over the cutlet and embellish with leftover gobbets of Mars and chocolate slices.
Happy baking everybody! 🥰
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