Chocolate Caramel Trifle

Method

50 Van Dyck mini hotcakes
200g Barker’s Professional Custard Flavoured Patisserie Creme
300g low fat yoghurt
50 pecan nuts
400g Barker’s Professional Chocolate Topping
400g Barker’s Professional Caramel Topping

Sandwich five Van Dyck hotcakes together with Barker’s Professional Custard Flavoured Patisserie Creme.

Place in glass.

Top with the yoghurt and pecan nuts.

Drizzle with the Barker’s Professional Chocolate and Caramel Toppings.

Variation: Add sliced canned peaches.

Serves 10

Chocolate Caramel Trifle

Chocolate Caramel Trifle

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