Snickers Banoffee Pie

IMG_5256.jpg

Another variation on this favourite classic, the addition of peanuts and toffee only add more pleasure to what is already, something beautiful! This decadent treat doesn't do the dieter any favours, but will bring joy to any family gathering, dinner party or bake sale! 

I use 50/50 split of dark and milk chocolate to strike a bitter sweet balance, but you can cut this however you want to - please note that I have a sweet tooth and white chocolate was just too sweet, even for me!

Don't add nuts if you don't want, or can't have them. Alternatively, toasted hazelnuts work brilliantly if that takes your fancy!

Keep watching for low fat recipes, but don't hold your breath


INGREDIENTS

300g digestive biscuits
150g unsalted butter – melted
2 heaped dessert spoons peanut butter – smooth or chunky

75g unsalted butter
75g dark brown sugar
1 can sweetened condensed milk
1 tsp vanilla extract
200g salted peanuts – chopped

4 bananas

200g dark chocolate
200g milk chocolate
300ml double cream

300ml double cream
1 tsp vanilla extract
3 heaped dessert spoons of icing sugar
Chocolate and peanuts to decorate


METHOD

Start by blitzing the peanuts in a food processor until they are chopped but not powdered – set aside. This is a personal taste, you can leave them whole or leave them out if you want.
Add the biscuits to the processor and blitz to a powder. Add the butter and peanut butter and blitz until everything has come together. Pour this mix into a 28cm (11”) fluted loose bottom flan tin and use a spoon to spread the mix out evenly over the base and up the sides. Compress the mix gently, but do not compact too tightly and put into the fridge for a minimum of 10 minutes.

Add the sugar and butter to a heavy based saucepan and melt over a medium heat for a couple of minutes until melted and combined, stirring all the time. Add the condensed milk to the pan and increase the heat to medium and switch to a whisk. Whisk the mix over the heat until it bubbles and continue to cook for 1-2 minutes until the mix starts to resemble melted toffee.
Remove the toffee sauce from the heat and add the vanilla and chopped peanuts, stirring well. Set this aside until needed.

In another saucepan, slowly heat the cream to just below boiling point. Chop the chocolate and place into a heatproof bowl. Pour over the hot cream and stir the chocolate until it has melted completely and is glossy.

Using an electric whisk, whip the remaining cream in a large bowl with the icing sugar and vanilla – refrigerate until needed.

Start buy pouring the toffee and nut mix into the base of the pie and spreading out evenly with a palette knife (make sure this is cool to touch). Slice the bananas and layer these over the toffee nut mix. Over the toffee and bananas, pour the chocolate ganache and once again smooth this out. The pie will be quite full at this point, but there’s always room for cream. Load the whipped cream into a piping bag with a star tipped nozzle and go to town with decoration. Alternatively, you can just load the cream on top and spread it around to cover the ganache. As a final flourish you can sprinkle over more peanuts and grate chocolate over the top of the cream. Refrigerate until needed and enjoy!