Mini Choc-caramel Cups

Serves 24, Prep and Cook: 45 mins

New Idea - - New Food Ideas -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.