Frozen Caramel Pie

YOU WILL NEED:

◻ 165g cold salted butter ◻ 250g plain flour

◻ 85g caster sugar

◻ Pinch of salt

◻ 200g condensed milk ◻ 250ml double cream ◻ 4 tbsp Manilife Cocoa

1

Cut the butter into 2cm cubes and tip into a bowl with the plain flour. With clean hands, gently rub the butter into the flour until only very small pieces of butter remain. Tip in the sugar, along with a pinch of salt, and knead gently until it comes together as a crumbly dough. Press the dough into a deep 23cm tart tin in an even layer, making sure it comes right up the sides. Prick the base with a fork, then put it in the fridge for around 30 minutes. 2

Preheat the oven to 180°C. Bake the tart case for 18 to 20 minutes until golden brown, then remove from the oven and set aside to cool completely. 3 Pour the condensed milk, double cream and Manilife Cocoa Peanut Butter into a bowl, then use an electric whisk to

Peanut Butter

◻ 75g Manilife Cocoa-dusted

Peanuts

◻ 200ml shop-bought salted caramel

sauce

◻ 200g dark chocolate

◻ ½ tsp sea salt flakes

◻ a deep 23cm tart tin

whip until stiff peaks form. Spread in an even layer over the cooled shortbread base and freeze for three to four hours until completely frozen. 4 Roughly chop the Manilife Cocoa-dusted Peanuts. Pour the salted caramel sauce all over the frozen cream, spreading it right to the edges. Scatter over the cocoa-dusted peanuts and freeze again for 15 more minutes. 5 Break the chocolate into small pieces in a heatproof bowl. Melt on high in the microwave in 30-second bursts or over a pan of barely simmering water. Pour over the tart. Then, spread it out evenly over the surface. Sprinkle with the sea salt flakes. 6 Return the tart to the freezer for a final 15 minutes – then cut into slices with a warm knife and rejoice.