Helen from Bambino Beads gave me this delicious recipe that I thought I would share with you.. divine!
9oz (250g) Chocolate Digestive biscuits
2.5 oz (65g) melted butter
13oz (397g) Condensed Milk or ready boiled Condensed Milk Toffee
2 large bananas
1 large Flake chocolate
Tub TOTAL Greek yoghurt
Crush the biscuits in a bag using a rolling pin until very fine crumbs.
Mix in with the melted butter and place the mixture into a loose bottom cake tin (approx 7 inch width) and press down firmly until smooth.
Chill in the fridge for about an hour.
While the base is chilling you can boil the condensed milk. Make sure the can is UNOPENED and FULLY SUBMERGED in the pan of boiling water and keep topped up with water. The can must be boiled for 2 hours and kept UNOPENED until fully cooked.
Once the toffee has cooled, open the can and spoon it on to the chilled biscuit base.
Top with the sliced banana and TOTAL Greek Yoghurt and then sprinkle Cadbury Flake on the top.