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Prep 1 hour
Total 3 hours
Serves
US | Metric
Ingredients
Biscuit Base
  • 300 g Borboun biscuits
  • 70 g Butter melted
Chocolate Middle Layer
  • 90 g Dark chocolate at least 70% cocoa
  • 80 g butter
  • 85 g golden brown sugar
  • 2 eggs
  • 100 ml double cream
Chocolate Toffee Layer
  • 140 g Dark chocolate at least 70 % cocoa
  • 150 ml Double cream
  • 3 tbsps Golden syrup
  • 175 g Icing Sugar
Smoked Sea Salt Caramel Sauce
  • 1 tsp Smoked sea salt (i smoke my own on the traeger)
  • 200 g caster sugar
  • 90 g butter
  • 120 ml double cream
Traeger Mud Pie Traeger Mud Pie

Traeger Mud Pie

Chocolate biscuit base with a baked chocolate middle layer, chocolate toffee top layer & a smoked sea salted caramel sauce.

This seriously indulgent dessert will have you licking your lips in delight!



Heat your Traeger or oven to 180℃

Put your biscuits in a food processor and whizz until fine, then mix with your melted butter

Press into a buttered 23 cm loose base tin, chill in the fridge


To make the middle layer melt your 90 g of dark chocolate and your 80 g of butter in a heatproof bowl over some boiling water until melted and combined

In a large stand mixer, whisk up your sugar and eggs until thick and fluffy

carefully fold in your cream and chocolate mixture and pour over your biscuit base

Put in the Traeger for around 45 minutes until just set

allow it to cool


For the chocolate toffee layer

Put all of the ingredients in a pan on a medium heat and stir until it is glossy and smooth, set aside allow to cool

Once cooled a little pour it on to the middle layer and place in fridge for at least an hour to set


For the smoked sea salt caramel sauce

Heat your sugar until it melts, continually stir with a wooden spoon, careful its very hot!

When the sugar is completely melted and lump free stir in the butter (it will bubble furiously)

Stir for one minute until fully combined

Add your cream (it will bubble furiously again) now stir to combine and when fully combined, remove it from the heat

Now stir in your smoked sea salt


Remove your mud pie from its tin and drizzle your salted caramel over the top


The caramel can be stored in a sterile glass jar in the fridge for over a week



Traeger Mud Pie Traeger Mud Pie

Traeger Mud Pie

Chocolate biscuit base with a baked chocolate middle layer, chocolate toffee top layer & a smoked sea salted caramel sauce.

This seriously indulgent dessert will have you licking your lips in delight!


favorite
print
like
Prep 1 hour
Total 3 hours
Serves
US | Metric
Ingredients
Biscuit Base
  • 300 g Borboun biscuits
  • 70 g Butter melted
Chocolate Middle Layer
  • 90 g Dark chocolate at least 70% cocoa
  • 80 g butter
  • 85 g golden brown sugar
  • 2 eggs
  • 100 ml double cream
Chocolate Toffee Layer
  • 140 g Dark chocolate at least 70 % cocoa
  • 150 ml Double cream
  • 3 tbsps Golden syrup
  • 175 g Icing Sugar
Smoked Sea Salt Caramel Sauce
  • 1 tsp Smoked sea salt (i smoke my own on the traeger)
  • 200 g caster sugar
  • 90 g butter
  • 120 ml double cream

Heat your Traeger or oven to 180℃

Put your biscuits in a food processor and whizz until fine, then mix with your melted butter

Press into a buttered 23 cm loose base tin, chill in the fridge


To make the middle layer melt your 90 g of dark chocolate and your 80 g of butter in a heatproof bowl over some boiling water until melted and combined

In a large stand mixer, whisk up your sugar and eggs until thick and fluffy

carefully fold in your cream and chocolate mixture and pour over your biscuit base

Put in the Traeger for around 45 minutes until just set

allow it to cool


For the chocolate toffee layer

Put all of the ingredients in a pan on a medium heat and stir until it is glossy and smooth, set aside allow to cool

Once cooled a little pour it on to the middle layer and place in fridge for at least an hour to set


For the smoked sea salt caramel sauce

Heat your sugar until it melts, continually stir with a wooden spoon, careful its very hot!

When the sugar is completely melted and lump free stir in the butter (it will bubble furiously)

Stir for one minute until fully combined

Add your cream (it will bubble furiously again) now stir to combine and when fully combined, remove it from the heat

Now stir in your smoked sea salt


Remove your mud pie from its tin and drizzle your salted caramel over the top


The caramel can be stored in a sterile glass jar in the fridge for over a week