- 48 shortbread cookies, such as Walkers Pure Butter Shortbread
- 1 stick butter, melted
- Two 14-ounce cans sweetened condensed milk
- 1/2 Cup hazelnut spread
- 2 medium bananas
- 1 Cup heavy whipping cream
- 1/4 Cup confectioners' sugar
- 1/4 Cup chopped hazelnuts
Preheat the oven to 350 degrees.
With a rolling pin, crush Walkers Shortbread until you have fine crumbs. Combine melted butter with crumbs and press mixture into lined and greased muffin tins. Sides of each tartlet should extend halfway up the sides of each tin. Bake crumb mixture for 6 minutes and allow to cool.
Lower the oven to 325 degrees. Pour both cans of condensed milk into a baking dish. Cover dish with foil and place in a water bath halfway up the side of the baking dish. Bake for 2 hours, checking the water level and refilling as necessary. This is how you make the toffee part of the banoffee pie!
Meanwhile, pipe a generous layer of hazelnut spread at the bottom of each crust. Place in refrigerator to set.
Once the toffee is finished and slightly cooled, fill each crust half way with the toffee. Thinly slice the bananas and layer on top, then top bananas with more toffee. Place in refrigerator to set, at least 2 hours.
Combine whipping cream with confectioners’ sugar and whip to desired consistency. Spread whipped cream on top of toffee filling. Garnish with chopped hazelnuts.