It’s well known that kiwi’s love their lolly logs (or lolly cake). It was always a must when visiting a bakery, I know I could never get enough of them. So this recipe is a slight variation on the kiwi classic with a fusion of banoffee flavours to create a new taste sensations.
For this recipe I used Highlander’s Caramel Filling which can be found in any supermarket here in New Zealand, next to the cans on sweetened condensed milk. For the biscuits I chose Griffin’s Vanilla Wine, alternately any vanilla flavoured biscuit will be fine. For the banana lollies, we all know the ones we need. They were always my favourite ones in any mixed pack of mixed lollies.
- 120g Butter
- 220g Highlander's Caramel (About half a 380g tin)
- 1 Pack of Griffen's Vanilla Wine Biscuits (250g)
- 200g Soft Banana Lollies
- Chocolate hail (optional)
- In a small pot, melt and heat together the butter and caramel. Whisk until smooth.
- Crush biscuits with either a rolling pin or food processor and add to a large bowl.
- Cut banana lollies in half and add to the large bowl.
- Pour melted butter and caramel mixture in to the large bowl and combined.
- Roll out mixture in to a log shape, coat with chocolate hail and refrigerate for 3-4 hours.
- Slice log into desired segments and serve! Now it wouldn't be banoffee without a cream element, so you could serve some whipped cream alongside for dipping. Naughty I know!