Makes – 4 miniature ‘Apoffee’ pies
Recipe cost: £9.30 (£2.33 per serving)
Prep time: 25 minutes (plus cooling time)
Cooking time: 5 minutes
Ingredients
4 JAZZ Apples
300g oat biscuits or digestives
50g pecans (plus extra for decorating)
225g unsalted butter
1 x 397g tin condensed milk
100g light brown sugar
350ml double cream
5 tbsp icing sugar
Sea salt
Instructions
Line four four-inch spring-form pans with cling film.
Melt 125g of butter and set aside.
Add the biscuits and 50g pecans to a food processor and pulse until the mixture resembles coarse crumbs. With the processor running, pour in the melted butter until both are combined. The crumbs should hold together when pinched.
Pour the biscuit crumbs into your prepared tin. Using a spoon, push the crumbs into an even layer on the base. Once evenly distributed, use the bottom of a cup measure or flat glass to firmly pack the crumbs into an even layer. Place in the fridge to chill for 20 minutes.
While the base is chilling make the caramel. In a non-stick saucepan, melt the remaining 100g of butter with the brown sugar. Add the condensed milk and boil for 3-4 minutes until thickened. Allow to cool for 10 minutes.
Pour the caramel over the biscuit bases and sprinkle with a pinch of sea salt, chill for an additional hour.
Finely slice the JAZZ Apples and arrange on top of the caramel.
In a large bowl, combine the cream and icing sugar. Whisk until soft peaks form.
Mound the cream on top of the apples and spread evenly.
Decorate with more pecans then chill for an hour before serving.
