INGREDIENTS

½ cup sugar
2 tbsp butter
1-410 ml Angel Kremdensada, room temperature
¼ tsp salt
2-380ml Angel All Purpose Creamer, chilled overnight
1-200g pack graham cracker crumbs
1 tbsp sugar
1 cup softened butter
3 to 4 large bananas sliced
1 9-inch pie pan
shaved dark chocolate

PROCEDURE

1. Melt sugar in a saucepan over low heat until it turns into a golden brown color.
2. Turn off heat and add butter. Quickly stir using a non-stick spatula or wooden spoon. Add Angel Kremdensada. Turn on heat at medium low and simmer until thick. Add a pinch of salt. Continue cooking until thick. You can tell if done when the sauce covers the back of your spoon. Let cool and set aside. Transfer to a squeeze bottle if you like.
3. Place chilled Angel All Purpose Creamer into a bowl. Beat with a hand mixer or a wire whisk until peaks form. Set aside, keeping it chilled in the refrigerator until use.
4. Mix graham cracker crumbs with softened butter, sugar and divide and press mixture into mini pie pans. Spread toffee on the crust. Add bananas and layer on top of toffee.
5. Drizzle remaining toffee over bananas, spreading evenly. Spread whipped cream on top of toffee and bananas or pipe using a pastry bag with a decorative tip.
6. Garnish with shaved chocolate and more toffee on top.