FOR THE BASE
50g milk chocolate, broken into small pieces
50g Rice Bubbles
25g golden syrup
FOR THE FILLING
3 small bananas, peeled and sliced
397g can Caramel Top N Fill
FOR THE TOPPING
250ml double cream
Chocolate shavings to serve
Line the base of a 15cm loose-bottomed cake tin with baking paper.
To make the base, put the chocolate in a bowl and melt in the microwave on High for short bursts of 10 secs or until melted. Stir in the Rice Bubbles and syrup. Spoon the mixture into the tin and press down evenly with the back of a spoon. Chill for 30 mins.
To make the filling, arrange the bananas in an even layer on top of the chocolate base, then pour over the caramel, making sure it reaches to the edge. Whip the cream for the topping until soft peaks form, then spoon over the caramel to cover, swirling with a fork or the back of a spoon. Chill for 15 mins.
Carefully ease the pie from the tin and place on a serving plate. Sprinkle with the chocolate shavings, slice and serve.