This simple dessert combines the perfect pairing of dark chocolate and rich caramel.
Ingredients
- Melted butter, to grease
- 1 x 250g pkt Arnott's Butternut Snap Cookies, broken
- 90g butter, melted
- 1 x 395g can condensed milk
- 3 tbs golden syrup
- 30g butter
- 200g dark chocolate, coarsely chopped
- 150ml pouring cream
Method
-
Step 1
Preheat oven to 170°C. Brush 18 pans of a mini muffin tray with butter to grease. Place biscuit and butter in the bowl of a food processor. Process to combine. Divide among the pans. Press over bases and sides. Bake for 8 minutes or until golden.
-
Step 2
Meanwhile, place condensed milk, golden syrup and butter in a small saucepan over low heat. Stir until the butter melts.
-
Step 3
Divide the condensed milk mixture among the pans. Bake for 10 minutes or until golden. Set aside in pans for 10 minutes to cool before transferring to a baking tray to cool completely.
-
Step 4
Place chocolate and cream in a saucepan over low heat. Stir until the chocolate melts and the mixture is smooth. Pour over the caramel kisses. Place in fridge for 30 minutes to set.
