Serve 12
adjust servings:
Tick the ingredients you need to add your shopping list.
For the base
For the caramel
To assemble
For the chantilly cream
Method:
- Line a 12-hole muffin tin with baking cases. Set aside.
- To make the oaty biscuit base, crush the biscuits into a fine crumb. You can either add the biscuits to a bag and bash them with a rolling pin, or you can put them into a food processor or electric mixer and blitz or beat into a fine crumb.
- Add the biscuits to a bowl or saucepan with the melted butter and stir to combine.
- Add roughly a spoonful and a half of the biscuit mix to each lined muffin hole and press it down using the back of the spoon. Allow the biscuit to come up around the sides ot the baking cases.
- Put the tray into the fridge to allow the biscuit layer to set while you make the caramel.
- To make the caramel, combine the butter, brown sugar, golden syrup and condensed milk in a saucepan over a medium heat. Stir continuously until the sugar has dissolved, then increase the heat and boil for 5-7 minutes, stirring constantly to ensure the mixture doesn’t burn on the bottom of the pan. Once done, the caramel should be a deep golden colour and thick, along the lines of a soft fudge consistency.
- Stir in the salt and pour the caramel into the bun cases, filling them three-quarters of the way up.
- Add roughly 5 slices of banana to each one and pop them back in the fridge while you prepare the cream topping.
- To make the chantilly cream, add the double cream to the bowl of an electric mixer along with the sifted icing sugar and vanilla extract and whip until peaks form. You want the cream to be beaten well so it holds when piped onto the pies.
- Add the cream to a piping bag (if you don’t have one, you can use a sandwich bag), snip the bag open, leaving a 10-cent coin-sized round hole, hold the piping bag directly above each pie and squeeze to create the round first layer. Stop squeezing and repeat the same step on top of the first layer, this time ensuring the round layer is smaller than the bottom. Stop and repeat again, but this time, take care to pull the piping bag up at the end to create a peak. Repeat this until all pies are complete.
- Using a toothpick and melted dark chocolate, draw the eyes and mouth onto the cream to make little ghost faces.
- Enjoy right away or store in the fridge until ready to eat.
Test kitchen tips
● You can prepare these pies a day ahead if you like. Just hold off on adding the cream until the day you plan to serve them.
● If you’re not a fan of bananas, swap them out for strawberries. They also work brilliantly.
● Leftover caramel can be stored in an airtight container in the fridge for up to 5 days. Enjoy it on ice cream, pancakes or even porridge!
● If you’re strapped for time, pick up a tin of caramel in the baking aisle instead of making your own.
Popular in Snacks
