Using a food processor, blitz all of the biscuits to a fine crumb and mix in the melted butter. Press this into the sides and base of a 23cm loose bottomed tart tin (mine was 3cm deep).
It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed. Refrigerate for now.
For the Filling!
Spread the caramel sauce onto the biscuit base. Sprinkle over some sea salt!
In a heatproof pan, add your double cream and heat until just boiling.
In a separate bowl, add your chocolate (chopped up) and butter, and pour on the hot cream. Whisk together until smooth!
If the chocolate is still slightly not melted, heat for 10 second bursts in the microwave until combined well.
Pour the chocolate mixture onto the caramel and refrigerate for an hour.
For the Decoration!
After an hour of setting, add on your Easter chocolates - some whole, some crushed - and set in the fridge for another hour!
I used my homemade caramel sauce for the filling - but you can use any shopbought one such as Carnations caramel, Dulce de Leche, or use anything similar. It just needs to be a thick caramel type sauce/spread!
You can easily double up the recipe to make a bigger & deeper pie – add another half of the base recipe (I.e. use 450g biscuits, and 200g butter) and double the filling recipe! Use a 25cmx5cm deep tart tin!
This dessert will last in the fridge for 3 days, covered.
I used a mix of Milkybar eggs, Cadbury's Mini Eggs, micro eggs and Galaxy eggs!
You can use all dark chocolate, or all milk if you prefer - I just prefer the balance of half and half!
Using just milk will make it set softer, so you need about 150g more chocolate at least!