Thumbs up if you LOVE Rolos!RECIPEIngredients:For the crust:400 grams digestive biscuits100 grams rolos150 grams butterFor the caramel layer:200 grams rolos200 grams caramel sauceFor the chocolate layer:350 millilitres double cream150 grams rolos, chopped up200 grams of dark chocolate, chopped upTo decorate:300 millilitres double cream1 teaspoon vanilla extract100 grams rolos2 tablespoons caramel sauceSteps:1. Line the base and sides of the cake tin with greaseproof paper- use oil to stick as butter will chill too much and make removing the pie difficult.2. Make the crust - Using a food processor blitz the digestives into fine crumbs then tip into a large bowl.3. In a separate bowl melt the rolos and butter together then tip into the digestives and mix well. Press into the cake tin, and push down evenly with the back of a spoon until the bottom and sides are completely covered- come right the way up to the top of the tin. Set aside to chill in the fridge.4. Make the caramel layer - Melt the rolos and caramel sauce together then pour into the tin. Set aside in the fridge to chill for 10 minutes.5. Make the chocolate layer - In a medium pan add the cream and heat until nearly boiling. 6. Remove from the heat and add the Rolos and dark chocolate, stirring until everything has melted together and has a smooth, silky consistency. Set aside to cool a little then pour over the caramel mixture- it will come right up to the top. Leave to set for a minimum of 4 hours, ideally overnight.7. To serve - Remove the pie from the tin and transfer onto a serving plate. Whip the double cream and vanilla together to soft peaks. Chop the remaining Rolos and sprinkle over the top, then drizzle with caramel sauce.___Subscribe to Tastemade: http://taste.md/1QsXIWqLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PFIND us on Snapchat Discover: http://taste.md/1P9UuDM