Chocolate caramel bites
MAKES ABOUT 20 PREP AND COOK TIME 30
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.