Deep Rolo Dish Pie

"Maybe you just saw our epic layered Rolo Pie with a base of classic butter biscuits, thick caramel layers, with chocolate ganache, cream, and Rolos that are very rich! What else do you want !?

INGREDIENTS

for the periphery:

• 400 grams of digestive biscuits
• 100 grams of rolos
• 150 grams of butter

For caramel layer:

• 200 grams of rolos
• 200 grams of caramel sauce
• For the chocolate layer:
• 350 milliliters of double cream
• 150 grams of rolos, chopped
• 200 grams of dark chocolate, chopped

Decorate:

• 300 milliliters of double cream
• 1 teaspoon of vanilla extract
• 100 grams of rolos
• 2 tablespoons of caramel sauce

INSTRUCTIONS

• Cover the bottom and sides of the cake cans with oil using paper to penetrate because the butter will be too cold and make the pie difficult to remove.
• Making crusts - Using a digestive blitz food processor into fine crumbs then tipping into a large bowl.
• In a separate bowl, melt rolos and butter, then put in digestion and mix well. Press into the baking pan, and press down with the back of the spoon until the bottom and sides are completely closed - coming right above the can. Set aside to relax in the fridge.
• Make a caramel layer - Melt the rolos and caramel sauce and pour it into the can. Set aside in the refrigerator to cool for 10 minutes.
• Make a layer of chocolate - In the pan, add the cream and heat until it's almost boiling. Remove from the heat and add Rolos and dark chocolate, stir until everything melts and has a smooth and soft consistency. Set aside to cool a little then pour over the caramel mixture - it will get to the top. Leave for at least 4 hours, ideally overnight.
• To serve - Remove the pie from the tin and transfer it to the serving plate. Beat the double cream and vanilla together until the top is soft. Cut the remaining Rolos and sprinkle on top, then drizzle with caramel sauce.

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