Halloween Chocolate Caramel Slime Pie

Ingredients:

For the base:

200g Oreos

50g butter

For the slime caramel filling:

397g Carnation Caramel

30g butter

A few drops of green food colouring 

(we used paste colouring as it gives a far more intense green)

For the topping:

150g Dark chocolate, chopped

4tbsp Carnation Evaporated Milk

30g butter

25g White chocolate

You will also need:

20cm (8in) tart tin, lined with 

greaseproof paper

Method:

Whizz the Oreos to fine crumbs using a food processor. 

Melt the butter and mix in the crumbs.

Press the Oreo mix 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.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. 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.

Put the dark chocolate, evaporated milk 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. 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.

Serves 10

Recipe courtesy of carnation.co.uk