Halloween Chocolate Caramel Slime Pie
Cut through the spider’s web into the oozy green centre if you dare this Halloween… share the creepy crawly fun with the whole family!
For the base:
Dark chocolate sandwich cookies
*Baking spread or butter
For the slime caramel filling:
*Buttery spread or butter
Green food colouring (we used paste colouring as it gives a far more intense green)
For the topping:
Dark chocolate, chopped
*Buttery spread or butter
White chocolate
You will also need:
20cm (8in) tart tin, lined with baking parchment
* recipe based upon 70% minimum fat baking spread
Step 1 of 6
Whizz the biscuits to fine crumbs using a food processor. Melt the butter and mix in the crumbs.
Step 2 of 6
Press the biscuits into the base and up the sides of the tin to make a pie shell. Place in the freezer for 5-10 minutes until set.
Step 3 of 6
Put the caramel and butter into a non-stick saucepan and slowly bring to the boil, stirring all the time to stop it from catching. Remove the caramel from the heat and leave to cool for 5 minutes, before adding the gruesome green food colouring. Pour the slime into the set pie shell and smooth over. Leave in the fridge for 1 hour to set.
For the green food colouring we used paste as it gives a far more intense green colour to the caramel compared to liquid or gel.
Step 4 of 6
Melt the white chocolate and spoon into a small piping bag. Wrap in a clean tea-towel to keep warm while you make the chocolate ganache.
Step 5 of 6
Put the chocolate, cream and butter into a small microwave safe bowl and melt on a low power, very gently, stirring every 10 seconds or so until the chocolate is just starting to melt. Take the mixture out and stir it until completely smooth. Pour the chocolate mixture over the slime.
Step 6 of 6
Using the white chocolate pipe rings on the top of the chocolate. Using a cocktail stick or skewer, starting at the centre of the cake, drag the stick straight out to the edges to make a spider’s web. Chill for an hour or until ready to serve.
Cut using a hot knife for perfect slices – simply pour very hot water over your knife then dry before slicing.
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Halloween Chocolate Caramel Slime Pie
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PREP: 30 mins
CHILL: 2 hours
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Quite Easy
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SERVES: 10
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Ingredients
For the base:
Dark chocolate sandwich cookies
200g*Baking spread or butter
50gFor the slime caramel filling:
397g*Buttery spread or butter
30gGreen food colouring (we used paste colouring as it gives a far more intense green)
A few dropsFor the topping:
Dark chocolate, chopped
150g*Buttery spread or butter
30gWhite chocolate
25gYou will also need:
20cm (8in) tart tin, lined with baking parchment
* recipe based upon 70% minimum fat baking spread
-
Method
Step 1 of 6
https://youtu.be/NtVjvjwnybM?
Whizz the biscuits to fine crumbs using a food processor. Melt the butter and mix in the crumbs.
Step 2 of 6
Press the biscuits into the base and up the sides of the tin to make a pie shell. Place in the freezer for 5-10 minutes until set.
Step 3 of 6
Put the caramel and butter into a non-stick saucepan and slowly bring to the boil, stirring all the time to stop it from catching. Remove the caramel from the heat and leave to cool for 5 minutes, before adding the gruesome green food colouring. Pour the slime into the set pie shell and smooth over. Leave in the fridge for 1 hour to set.
For the green food colouring we used paste as it gives a far more intense green colour to the caramel compared to liquid or gel.
Step 4 of 6
Melt the white chocolate and spoon into a small piping bag. Wrap in a clean tea-towel to keep warm while you make the chocolate ganache.
Step 5 of 6
Put the chocolate, cream and butter into a small microwave safe bowl and melt on a low power, very gently, stirring every 10 seconds or so until the chocolate is just starting to melt. Take the mixture out and stir it until completely smooth. Pour the chocolate mixture over the slime.
Step 6 of 6
Using the white chocolate pipe rings on the top of the chocolate. Using a cocktail stick or skewer, starting at the centre of the cake, drag the stick straight out to the edges to make a spider’s web. Chill for an hour or until ready to serve.
Cut using a hot knife for perfect slices – simply pour very hot water over your knife then dry before slicing.