Deep Dish Rolo Pie

INGREDIENTS
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

INSTRUCTIONS

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