S’mores Banoffee Pie

Prep

30 minutes

Chill

1hour

Serves

8
Print recipe

This S’mores Banoffee Pie brings an EPIC twist to a classic dessert. With a buttery biscuit base and layers of silky smooth caramel and sweet sliced bananas, topped with a mountain of our Epic Snax Giant Toastin’ Marshmallows to add that extra ‘wow’ factor. Perfect for any occasion!

What we’re using

Ingredients

  • • 250 g digestive biscuit
  • • 200 g unsalted butter melted
  • • 3-4 large bananas peeled and sliced
  • • 397 g tinned caramel
  • • 1 bag Epic Snax Giant Toastin' Marshmallows

Instructions

  1. Butter and line the base of a 21cm loose-bottomed fluted or springform cake tin with non stick baking paper. Put your biscuits into a food processor and whizz until they resemble breadcrumbs. N.B. If you don’t have a food processor place your biscuits in a food bag and use a rolling pin to crush to a fine crumb. 
  1. Add the melted butter and mix until the biscuit crumbs are well coated. Pour into the prepared tin and press into the base and sides, either using your fingers or the back of a spoon. Chill in the fridge for at least one hour.
  2. Once the biscuit base has set, pour the caramel into the biscuit base and top with your sliced bananas. Chill again for at least one hour.
  3. Pile Epic Snax’s Giant Toastin’ Marshmallows on top. Then, you can either use a blowtorch, or preheat your grill to medium-high to toast the marshmallows on top until they’re golden and gooey.
  4. Decorate with indoor sparklers and serve.
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