Directions:
Crush enough ginger biscuits to cover the bottom of a shallow baking tray, drizzle with enough butter to just moisten the crushed biscuits, mix then press gently into the bottom of the pan.
Top with slices of banana (est 1-2 bananas). Make the Banana Chocolate Toffee Fudge recipe below.
Toffee-Fudge:
2 (1 ounce) squares unsweetened baking chocolate
1 tablespoon butter
1 cup milk
2 cups white sugar
1 pinch salt
1 teaspoon vanilla extract
In a medium saucepan over medium heat, combine chocolate, butter and milk. Bring to a boil and let boil 1 minute. Stir in sugar and salt until dissolved. Heat, stirring constantly, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Once it reaches this stage, continue cooking for about 5 minutes, stirring constantly.
Remove from heat and stir in vanilla. Let cool 10 minutes.
Beat fudge with a spoon until it loses its gloss. Pour over the banana and biscuit. Let cool, then slice and serve!