Mini Choc-caramel Cups
Serves 24, Prep and Cook: 45 mins
½ cup self-raising flour 2 tblsps desiccated coconut 2 tblsps brown sugar 50g unsalted butter, melted 1 cup Milk Choc Melts (170g)
FILLING ¾ cup sweetened condensed milk 25g unsalted butter 2 tblsps golden syrup 2 tblsps brown sugar
1 Line two x 12-hole mini muffin pans (2-tblsps capacity) with paper cases. 2 Place flour, coconut, sugar and butter in a large bowl. Stir to combine. Divide mixture evenly among paper cases (about 2 tsps in each). Using your thumb, press mixture firmly over base of paper cases. 3 Cook in a moderate oven (180C) for about 8 minutes, or until light golden. Remove. Cool completely in pans. 4 To make filling, place all ingredients in medium saucepan. Stir over a medium heat until butter is melted. Bring to boil. Gently boil, stirring constantly for about 3 minutes, or until slightly thickened and light golden Remove. Spoon evenly into paper cases. 5 Cook in a moderate oven (180C) for about 5 minutes, or until golden. Remove. Cool in pans for 15 minutes. 6. Melt chocolate in a heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Remove from heat. 7. Spoon melted chocolate over filling in cases, allowing just enough to cover. Refrigerate for about 45 minutes, or until firm. 8. Lift mini cups out of pans. Discard cases. Place on a serving plate.