Take a pack of saxby's chocolate chip cookie dough
split into 24 and place a blob in each well of a mini-muffin tray
cook for slightly less than the stated time.
Remove from oven and while still hot and soft, squish it in the middle to make it into a pastry-case shape, (this can be the end of a
small rolling pin, or one of the special tools available from lakeland).
When it's cold, place a thick chink of banana in the bottom, spoon
over some caramel toffee sauce (editors note - get a can of condensed milk, put it into a saucepan, add some brown sugar and heat until really really thick. Try not to eat it all out of the pan, there's a dear).
over some caramel toffee sauce (editors note - get a can of condensed milk, put it into a saucepan, add some brown sugar and heat until really really thick. Try not to eat it all out of the pan, there's a dear).
Top with extra-thick double (or whipped) cream.
Dust with cocoa and serve.
