50 g Honeycomb Pieces (Optional)
284 ml Double Cream
100 g Chocolate
397 g Caramel Sauce
250 g Digestive Biscuits
75 g Butter
Smoosh up the biscuits, melt the butter, mix together and then and place into a 9" springform pan.
Squish it down with the back of a spoon. Place in the freezer for 5 minutes.
Open the can of caramel sauce, slice the bananas and whip the cream while you wait. Put the chocolate in a bowl over hot water to melt.
After 5 minutes, get the base out of the freezer, spread the caramel over the base, then place the sliced banana all over.
Carefully spread the whipped cream on top. Get the melted chocolate and a spoon, and drip the chocolate over the top of the cream.
Sprinkle the honeycomb pieces on top. Place in the fridge.
Remove from the fridge when you're ready to serve and carefully remove from the springform pan.