Easy Deep Dish Rolo Pie
Thumbs up if you LOVE Rolos! RECIPE Ingredients: For the crust: 400 grams digestive biscuits 100 grams rolos 150 grams butter For the caramel layer: 200 grams rolos 200 grams caramel sauce For the chocolate layer: 350 millilitres double cream 150 grams rolos, chopped up 200 grams of dark chocolate, chopped up To decorate: 300 millilitres double cream 1 teaspoon vanilla extract 100 grams rolos 2 tablespoons caramel sauce Steps: 1. Line the base and sides of the cake tin with greaseproof paper- use oil to stick as butter will chill too much and make removing the pie difficult. 2. Make the crust - Using a food processor blitz the digestives into fine crumbs then tip into a large bowl. 3. In a separate bowl melt the rolos and butter together then tip into the digestives and mix well. Press into the cake tin, and push down evenly with the back of a spoon until the bottom and sides are completely covered- come right the way up to the top of the tin. Set aside to chill in the fridge. 4. Make the caramel layer - Melt the rolos and caramel sauce together then pour into the tin. Set aside in the fridge to chill for 10 minutes. 5. Make the chocolate layer - In a medium pan add the cream and heat until nearly boiling. 6. Remove from the heat and add the Rolos and dark chocolate, stirring until everything has melted together and has a smooth, silky consistency. Set aside to cool a little then pour over the caramel mixture- it will come right up to the top. Leave to set for a minimum of 4 hours, ideally overnight. 7. To serve - Remove the pie from the tin and transfer onto a serving plate. Whip the double cream and vanilla together to soft peaks. Chop the remaining Rolos and sprinkle over the top, then drizzle with caramel sauce. ___ Subscribe to Tastemade: http://taste.md/1QsXIWq LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P FIND us on Snapchat Discover: http://taste.md/1P9UuDM
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