20 Oreo cookies
1/4 cup butter, melted
1 can sweetened condensed milk
2 ripe bananas, sliced
Juice of 1 lemon
2 cups 35-percent cream
1/4 cup icing sugar
2 tablespoons strong coffee


Chuck Hughes’ Banoffee Pie is a fun and highly addictive dessert featuring layers of chocolate, banana and toffee.
Preheat the oven to 350 degrees F.

In a food processor, add the cookies and process until it becomes a crumb-like mixture. Add the butter and process again. Set aside.

Prepare the caramel or Dulce de Leche here recipe
(You can buy ready-made in walmar at the Latin food)

In a bowl, mix the bananas with lemon juice. Set aside.

Whip the cream with icing sugar and coffee in another bowl until soft peaks form.

For Serving: In glass put a layer of the cookie mixture, then the slices of bananas, cover with the baked condensed milk (now toffee) and repeat the layers. Garnish with a dollop of cream.


Giant KitKat 

Total: 20 min

Ingredients (4 people):

  • 750 g Milk Chocolate to melt
  • 250 g Chocolate Waffers
  • 1 L plumcake mould


Giant Kit Kat Directions

Melt 150g of chocolate, bain - marie or microwave (30 by 30 seconds). Take it out before is completely melt. It finish melting by itself.

Set a transfer or a cookery paper at the bottom of the mould. Pour the melt chocolate. Tap it several times in order to get a flat surface. Leave it till it is hard.

Then, set the wraffels on the chocolate layer. Melt the rest of the chocolate and pour it carefully on the wraffels. Once more you wait till it is hard again. 

Remove from the mould and take the transfer or paper out carefully. 

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