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An indulgent treat that brings together two popular desserts – Banoffee pie and S’mores. Ready in 30 minutes, this sweet ‘pizza’ will have your guests drooling!

I do love Banoffee Pie, and I do love to go over the top with dessert. I couldn’t think of a better addition to banana and caramel than that gooey S’mores flavour! It’s the kind of dessert that draws a collective ‘whoa’, and even those people that earlier proclaimed they were full can usually manage just a little piece.

Made with shop-bought cookie dough and caramel sauce, it’s really just a case of putting this dessert together – rather than spending hours in the kitchen measuring and mixing. You can make ahead earlier in the day, up to the end of step 4, and then toast the marshmallows and drizzle with chocolate right before serving.



  • 18.5oz cookie dough (regular or chocolate chip)
  • 13.4oz tin dulce de leche caramel sauce
  • 3.5oz milk chocolate
  • 3 medium sized bananas, peeled and sliced
  • 4 full size Graham Crackers (about 2oz), roughly crumbled
  • 14oz large white marshmallows


  1. Preheat the oven to 400f/200c. Cut the cookie dough into slices and push into the bottom of cake tin with a removable base measuring approx. 11” (28cm) diameter. You want to cover the whole of the base, so it looks like one giant cookie. Cook in the oven for 10-12 minutes until golden brown. Take out of the oven and leave to cool for 10 minutes
  2. Pour the dulce de leche onto the cookie base and spread around, leaving a 1” border.
  3. Melt the chocolate in the microwave in 30 second bursts (stirring in between each burst) or melt in a bowl over (but not touching) simmering water. Dot half of the chocolate onto the caramel and swirl around using a spoon.
  4. Layer on the slices of banana, sprinkle on the crumbled crackers and then arrange the marshmallows on top.
  5. Place under the broiler (or use a cook’s blowtorch) until the tops of the marshmallows are light brown. Drizzle on the remaining melted chocolate, remove the sides of the cake tin and serve.

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