Choco­late caramel bites

The Australian Women's Weekly - - Festive Desserts -


MIN­UTES (+ COOL­ING TIME) 250g packet but­ter­nut snap bis­cuits 395g can NESTLÉ Sweet­ened Con­densed Milk

2 ta­ble­spoons golden syrup


100g NESTLÉ PLAISTOWE dark choco­late, chopped finely

80g un­salted but­ter, chopped

1 Pre­heat oven to 160°C (140°C fan­forced). Grease 20 holes of two 12-hole (1 ½ ta­ble­spoons) shal­low round-based patty pans.

2 Place one bis­cuit over top of each pan hole. Bake 4 min­utes or un­til bis­cuits soften. Us­ing the back of a tea­spoon, gently push bis­cuits into pan holes; cool.

3 Mean­while, com­bine con­densed milk and golden syrup in a small saucepan; stir over medium heat about 8-10 min­utes or un­til caramel colour. Di­vide mix­ture be­tween tartlets, about 2 tea­spoons each. Bake about 6 min­utes or un­til browned lightly. Cool in pans.

4 CHOCO­LATE FROST­ING Add choco­late and but­ter to a small bowl, mi­crowave on MEDIUM (50%) about 1 ½ min­utes or un­til al­most melted. Stir un­til smooth; stand 1 hour, stir­ring oc­ca­sion­ally, or un­til thick enough to hold its shape.

5 Di­vide Choco­late Frost­ing be­tween tartlets; swirl with a spoon. Not suit­able to freeze. Frost­ing suit­able to mi­crowave.

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