Banoffee Cups With A Secret Ingredient Twist!
Banoffee Cups With A Twist - cute mini individual serves of banoffee pie. A biscuit base with thick rich caramel, banana and cream with a secret ingredient!
- 2-3 bananas peeled and sliced into rounds
- 8 Arnott's Scotch Finger biscuits
- 1 tsp light brown sugar
- 40 g salted butter melted
- 380 g thick caramel (just over 1 cup) I used Bonne Maman
- 90 g peanut butter (⅓ cup) I used smooth
- 200 ml cream any kind that you can whip
- 2 tbsp icing/confectioners sugar
- ½ tsp vanilla essence
Place biscuits (8) into a food processor and process into fine crumbs.
Combine crushed biscuits, light brown sugar (1 tsp) and melted butter (40g) and mix well then set aside.
In a large bowl combine cream (200 ml), icing/confectioners sugar (2 tbsp) and vanilla essence (½ tsp) and whip until you have firm peaks then set aside.
To Assemble Cups
Divide biscuit mixture evenly between 4 glasses creating the bottom crumb layer, reserving a small amount for decoration.
Spoon or pipe caramel mixture evenly between each glass on top of the biscuit layer, then top each caramel layer with sliced banana - reserving some caramel and banana to decorate if you wish.
Evenly divide cream mixture amongst glasses. Top with extra caramel or banana slices (if using) and sprinkle with extra biscuit mixture to decorate.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- I have used thick caramel in these mini cups, you could also use dulce de leche - depending on your preference or what is available to you.
- Peanut butter - smooth or crunchy? Either is great.
- I used Arnott's Scotch Finger biscuits, you could substitute any kind of shortbread type biscuit or cookie.
- The glasses I have used are 400ml (approx 1 2/3 cup) capacity.
- Any kind of cream will be fine, as long as it can be whipped (you may need to check the packaging).