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Dark Chocolate Salted Caramel Oreo Pie

This is a very rich, decadent dessert and you only need a small slice. It has an oreo biscuit base, covered with homemade caramel and topped with rich, dark chocolate ganache and a generous sprinkling of sea salt. It's a no bake recipe but it does take some time as each layer has to set before you put the next layer on.

Recipe by The Baking Addict

Ingredients
100g Butter
120 mls Double cream
2 packs 154g Oreo cookies
225g Butter for caramel
250ml Double cream for the chocolate ganache
260g Light brown sugar
340g Sloane’s Ecuador 70% chocolate beads
Sloane's Hot Chocolate

Step 1

Start by making the oreo base - place the oreo cookies in a food processor and blitz until it resembles fine breadcrumbs.

Step 2

Add the butter and pulse briefly.

Step 3

Spread the oreo base on the pie tin and smooth out the top making sure that the base goes up the side of the dish as shown.

Step 4

Place in the freezer for 10-15 minutes to set.

Step 5

In the meantime, make the caramel by placing the butter and brown sugar in a medium sized pan.

Step 6

Heat gently over a medium heat until bubbles start to form.

Step 7

Remove from the heat and leave for 1 minute.

Step 8

Gently whisk in the double cream and continue whisking until the caramel is smooth.

Step 9

Set aside to cool for at least 15-20 minutes.

Step 10

Take the oreo base out of the freezer and pour the caramel layer on top.

Step 11

Return to the freezer for 20-30 minutes to set.

Step 12

Make the chocolate ganache by gently heating the cream until it just bubbles.

Step 13

Remove from the heat and stir in the chocolate beads.

Step 14

Continue stirring until the mixture is smooth.

Step 15

Remove the oreo pie from the freezer and pour the chocolate ganache on top.

Step 16

Refrigerate until set.

Step 17

Before serving, add a generous sprinkle of sea salt on top of the pie. Slice and serve with fresh raspberries and a scoop of ice cream.