Ingredients
Caramel sauce
Method
1.Make the caramel sauce – see below.
2.Whip cream to soft peaks, fold in the sugar and vanilla and set aside. Mix the melted butter into the biscuit crumbs and set aside.
3.Place 1 ½ tbsp of caramel sauce into the bottom of each jar and tap on the bench to level.
4.Spoon or pipe a heaped dessertspoonful of the cream and level. Scatter on 1 tbsp of biscuit crumbs and add a layer of chopped banana.
5.Repeat with another 1 ½ tbsp caramel sauce, a layer of cream, biscuit crumbs and banana. Finish with a final spoonful of cream and then decorate with chopped banana and a drizzle of caramel. Add white chocolate decorations if desired.
6.To make white chocolate decorations : Melt 50g NESTLÉ BAKERS’ CHOICE White Melts according to the pack directions, in a small reseal able bag. Snip a small piece off one corner and drizzle the melted white chocolate melts onto a foil lined tray to form lacy decorations. Leave for 5-10 minutes to set.
Caramel sauce
7.Combine all of the ingredients in a saucepan over low heat and cook for 10 minutes, stirring constantly to remove any lumps then allow it to cool to room temperature.
Note
- The sauce sets on cooling but can be reheated gently in a saucepan or in short bursts in the microwave. Serve with ice cream sundaes, sandwich between chewy cookies or dunk fruit or cookies into the warmed sauce like a dessert dip.
