Ingredients:

  • 9 oz Digestive Biscuits (or shortbread cookies), finely crushed
  • ½ cup Unsalted Butter, melted (115 g)
  • 2 Tbsp Granulated Sugar
  • ¼ tsp Fine Sea Salt (for crust)
  • 4 Tbsp Unsalted Butter, cubed (55 g, for caramel)
  • ½ cup Light Brown Sugar, packed (100 g)
  • 1 standard 14 oz can Sweetened Condensed Milk (400 g)
  • 1 Tbsp Golden Syrup (or corn syrup)
  • 1 tsp Vanilla Extract
  • 1 tsp Flaky Sea Salt, divided (for filling and garnish)
  • 5 oz Dark Chocolate (70% cocoa), chopped or chips (140 g)
  • ½ cup Heavy Cream (Double Cream) (120 ml)
  • 4 standard Twix Bars, chopped coarsely

Instructions:

  1. Preheat oven to 350°F / 175°C. Lightly grease a 9-inch (23 cm) pie dish.
  2. Make Crumb Base: Process or crush biscuits until they resemble fine sand. Mix the crumbs with the melted butter, sugar, and ¼ tsp salt until evenly moistened.
  3. Press the Crust: Press the mixture firmly and evenly into the base and up the sides of the pie dish. Use the bottom of a glass to ensure a compact surface.
  4. Bake the crust for 12–15 minutes until lightly golden brown. Remove from the oven and allow the crust to cool entirely on a wire rack (approx. 30 minutes).
  5. Cook the Salted Caramel: In a heavy-bottomed saucepan, combine the 4 Tbsp butter, brown sugar, condensed milk, and golden syrup.
  6. Heat the mixture over medium-low heat. Bring to a gentle simmer, whisking constantly. Continue simmering and stirring for 5–7 minutes until the mixture thickens significantly (like thick toffee). Do not stop stirring to prevent scorching.
  7. Finish Caramel: Remove from heat. Stir in the vanilla extract and ½ tsp of the flaky sea salt.
  8. Pour the hot caramel evenly into the cooled shortbread crust. Tap the pie dish lightly to settle the filling.
  9. Initial Chill: Chill in the refrigerator for at least 3 hours, or until the caramel is firm enough to touch without sticking.
  10. Make Ganache: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer.
  11. Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes. Gently whisk the mixture, starting in the center, until smooth, glossy, and fully emulsified.
  12. Top the Pie: Pour the warm ganache over the chilled caramel layer, tilting the dish slightly to create an even coating.
  13. Final Chill: Return the pie to the refrigerator for a minimum of 1–2 hours, or until the ganache is set firm enough to slice cleanly.
  14. Garnish and Serve: Just before serving, sprinkle the remaining flaky sea salt over the top, then scatter with the coarsely chopped Twix pieces.