Ingredients:
Base:
25.5 mini Twix fingers
300g shortbread biscuits
80g salted or unsalted butter, melted
Cheesecake:
250ml double cream, cold
500g cream cheese, room temp
100g thick ready-made caramel (I used Sainsbury’s Taste the difference salted caramel)
120g icing sugar
Topping:
120g thick ready-made caramel (same as above)
120g milk chocolate, broken into pieces
80ml double cream
Tin size: 8” springform
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