Chocolate caramel bites

MAKES 20 PREP AND COOK TIME 30 MINUTES (+ COOLING TIME) 20 Farmbake Golden Crunch biscuits 395g can sweetened condensed milk 2 tablespoons golden syrup

CHOCOLATE FROSTING

100g dark chocolate, chopped finely 80g unsalted butter, chopped 1 Preheat oven to 160°C (140°C fanforced). Grease 20 holes of two 12-hole (1½ 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 for about 8-10 minutes or until caramel colour. Divide the caramel mixture between tartlets, about 2 teaspoons each. Bake for 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%) for about 1½ minutes or until almost melted. Stir until smooth; leave to stand for 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.