Ingredients

The following ingredients have 24 Servings
  • 180 g butternut snap biscuits
  • 60 g butter melted
  • 395 g sweetened condensed milk
  • 2 tbs golden syrup
  • 20 g butter
  • 30 g copha
  • 125 g CADBURY Baking Dark Chocolate chopped

Instruction

  • Preheat oven to 180C. Grease 2 x 12 hole mini muffin pans.
  • Process biscuits to make fine crumbs.
  • Add butter and process to combine.
  • Press crumbs over base of prepared muffin pans.
  • Chill until needed.
  • Combine condensed milk, golden syrup and extra 20 g butter in a medium saucepan over moderate heat.
  • Cook and stir for 5-6 minutes or until the mixture thickens and becomes golden brown.
  • Spoon teaspoons of mixture into the trays.
  • Bake for 10 minutes or until the centres are firm.
  • Remove from the oven and cool completely in the pan.
  • Place the copha and dark chocolate in a small saucepan.
  • Cook and stir over low heat until melted and combined.
  • Spread chocolate mixture over caramel.
  • Chill for four hours or until set.
  • Run a fine bladed knife around the edge of the holes to loosen the cups to remove.