Put your hobnobs in a bag and smash into crumbs, melt the butter and mix together
Line your tin and add in the biscuit mix, push down firmly and place in the fridge to harden.
Add the salt into your caramel and mix well. Save a couple of tablespoons of caramel in a cup to decorate. Pour the rest onto your base leaving a 1-2cm ring around the edge of just biscuit. place in the fridge for 20 minutes.
Melt the chocolate in a bowl over a saucepan slowly. Once the chocolate has fully melted, turn off the heat and slowly add in the cream.
Sift in the icing sugar and add in the vanilla.
Leave in the fridge for at least 5 hours but ideally 24 hours to set. Decorate as you like. I’ve used salted caramel chocolate and pretzels.
