Banoffee Pies

Ingredients

• 250g pkt Arnott's Granita biscuits
• 125g unsalted butter, melted
• 380g can caramel Top 'N' Fill
• 2-3 bananas
• 300ml thickened cream, whipped
• Grated dark chocolate, to garnish

Directions

Lightly grease eight 10cm loose-bottomed tart pans. Place the biscuits in a food processor and pulse to make crumbs. Pulse in the melted butter until well combined, then press the mixture into the base and sides of the tart pans. Pour the caramel over the base, then chill until needed. Just before serving, slice the bananas and lay over the top of the caramel. Top with whipped cream, then garnish with grated chocolate.