Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories644.6 kcal (32%)
Total Fat44.7 g (64%)
Carbs56.4 g (22%)
Sugars38.6 g (43%)
Protein4.6 g (9%)
Sodium256.1 mg (13%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Biscuit base:
Filling:
Decoration:
Instructions
For the biscuit base:
Step 1
Using a food processor, blitz all of the biscuits to a fine crumb and mix in the melted butter. Press this into the sides and base of a 23cm Pie/Flan tin (mine was 3cm deep).
Step 2
It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed. Refrigerate for now.
For the filling:
Step 3
Spread the caramel sauce onto the biscuit base. Sprinkle over some sea salt!
Step 4
In a heatproof pan, add your double cream and heat till just boiling.
Step 5
In a separate bowl, add your chocolate (chopped up) and butter, and pour on the hot cream. Whisk together till smooth!
Step 6
If the Chocolate is still slightly not melted, heat for 10 second bursts in the microwave till combined well.
Step 7
Pour the Chocolate Mixture onto the caramel and refrigerate for an hour.
For the decoration:
Step 8
After an hour of setting, add on your Easter Chocolates - some whole, some crushed - and set in the fridge for another hour!
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