Chocolate banoffee pie dessert

Ingredients recipe

250g McVitie's Digestive biscuits
125g butter, melted
300ml ctn thickened cream
30g bar Cadbury Flake, crumbled
46g bar Cadbury Picnic, chopped
53g bar Snickers, chopped
380g can Nestle Caramel Top 'n' Fill
3 bananas, sliced

Method of recipe


1.Process the biscuits in a food processor until fine crumbs form. Add the butter and process until well combined. Press the biscuit mixture evenly over the base and side of a 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base. Place in the fridge for 1 hour to chill.

2.Transfer the biscuit base to a serving plate. Use an electric beater to beat the cream in a bowl until soft peaks form. Combine the Flake, Picnic and Snickers in a bowl.

3.Spread caramel over biscuit base. Arrange banana, in a single layer, over caramel. Top with the cream and chocolate mixture.


Notes
This pie never fails to impress. You can use any chocolate bars you like - Violet Crumble and Bounty also work well.

Chocolate & mint cheesecake dessert

Ingredients recipe

185g unsalted butter, melted
1/4 cup (25g) good-quality cocoa, sifted
1 cup (220g) caster sugar
2 eggs
1 cup (150g) plain flour, sifted
50g dark chocolate, melted, cooled

Mint topping
1/3 cup (75g) caster sugar
1 bunch mint, leaves picked
250g cream cheese
3 eggs
1/2 tsp peppermint extract (see note)
100ml thickened cream
2-3 drops green food colouring
Method of recipe


1.Preheat the oven to 160°C and grease and line a 20cm square loose-bottomed cake pan with baking paper.

2.Place butter, cocoa, sugar, eggs and flour in a bowl and mix well to combine. Press firmly into the prepared pan and bake for 15 minutes or until set. Allow to cool completely.

3.Meanwhile, for the mint topping, place sugar, mint and 1/2 cup (125ml) water in a saucepan over low heat and stir until the sugar dissolves. Increase heat to medium and simmer for 3 minutes, then set aside to cool completely. Strain the sugar syrup into a jug, discarding the solids. Place the cream cheese in a food processor and whiz for a few seconds to soften. Add cooled sugar syrup, eggs, peppermint extract, cream and food colouring and process until smooth.

4.Pour the cheesecake mixture into cake pan then tightly wrap the base of the pan with foil to make it watertight. Place the cheesecake in a deep baking dish and fill with enough boiling water to come halfway up the sides of the cake pan. Bake for 25 minutes or until topping is just set – the cake may have a slight wobble but it will firm on cooling. Remove from the oven and cool completely, then chill for 2 hours or until firm.

5.Cut cheesecake into slices, drizzle over the cooled melted chocolate and serve.


Notes
Peppermint extract is available from selected supermarkets and cake decorating shops.