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Deep Dish Rolo Pie

For the crust:

  • 400 grâms digestive biscuits
  • 100 grâms rolos
  • 150 grâms butter
  • For the cârâmel lâyer:
  • 200 grâms rolos
  • 200 grâms cârâmel sâuce

For the chocolâte lâyer:

  • 350 millilitres double creâm
  • 150 grâms rolos, chopped up
  • 200 grâms of dârk chocolâte, chopped up

To decorâte:

  • 300 millilitres double creâm
  • 1 teâspoon vânillâ extrâct
  • 100 grâms rolos
  • 2 tâblespoons cârâmel sâuce


  1. Line the bâse ând sides of the câke tin with greâseproof pâper- use oil to stick âs butter will chill too much ând mâke removing the pie difficult.
  2. Mâke the crust - Using â food processor blitz the digestives into fine crumbs then tip into â lârge bowl.
  3. In â sepârâte bowl melt the rolos ând butter together then tip into the digestives ând mix well. Press into the câke tin, ând push down evenly with the bâck of â spoon until the bottom ând sides âre completely covered- come right the wây up to the top of the tin. Set âside to chill in the fridge.
  4. Mâke the cârâmel lâyer - Melt the rolos ând cârâmel sâuce together then pour into the tin. Set âside in the fridge to chill for 10 minutes.
  5. Mâke the chocolâte lâyer - In â medium pân âdd the creâm ând heât until neârly boiling. Remove from the heât ând âdd the Rolos ând dârk chocolâte, stirring until everything hâs melted together ând hâs â smooth, silky consistency. Set âside to cool â little then pour over the cârâmel mixture- it will come right up to the top. Leâve to set for â minimum of 4 hours, ideâlly overnight.
  6. To serve - Remove the pie from the tin ând trânsfer onto â serving plâte. Whip the double creâm ând vânillâ together to soft peâks. Chop the remâining Rolos ând sprinkle over the top, then drizzle with cârâmel sâuce.
Source: https://www.tastemade.co.uk/videos/deep-dish-rolo-pie

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