1 x 375g tin of caramel
1 x large pre-made pastry shell
3 x regular sized Twix bars
100g x milk chocolate melts
1 Whisk your canned caramel until it’s smooth and creamy and pour into the pre-made tart shell
2 Cut the Twix bars into different lengths and stick hem haphazardly into the caramel, being careful not to the the caramel overflow from the shell
3 Melt your chocolate and place into a zip lock bag.
4 Cut a small tip off the bag and drizzle all over the top of the pie to hold everything together.
The Carousel thanks My Cupcake Addiction for this recipe.