Choco­late caramel bites

Australian Women’s Weekly NZ - - TEST KITCHEN -

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.

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