124g Biscoff biscuits
60g butter, melted
2 tsp gelatine in 1/4 cup water
250g cream cheese
395g Top’N’Fill Caramel
1/2 cup thickened cream
2 ripe bananas, mashed
Line a 1-litre loaf tin with two layers of baking paper, leaving enough overhanging to make it easy to lift out the finished slice. Reserve 2 biscuits, and place remaining in the bowl of a food processor, blitz all except biscuits into a fine crumb. Add melted butter and pulse until combined. Pour into prepared tin and use the back of a spoon to press firmly into an even layer.
Sprinkle gelatine over 1/4 cup water in a small bowl. Leave for 5 minutes then place in a small saucepan filled halfway up the sides of the bowl with boiling water. Stir gelatine mixture until dissolved and smooth.
Wipe out food processor bowl, then add cream cheese and caramel, and blitz until smooth. Add cream and bananas and pulse to combine. Add dissolved gelatine mixture and blitz well. Pour filling over biscuit base in tin. Crush up reserved biscuits into a course crumble and sprinkle over the top. Refrigerate for 2 hours to set.
Use overhanging baking paper to lift slice out of tin. Place on serving board and slice.
Top’N’Fill is available near the condensed milk in the supermarket.
Store uneaten slice in the fridge.
If you don’t have a food processor, you could crush the biscuits in a zip-lock bag, and use hand-held beaters to mix the cream cheese filling.
Credits: Best Recipes