You will need:
- Mini cup cake pan
- Microwave safe jug
- Saucepan
- Food processor or rolling pin
- Spoons
- Clingwrap
Ingredients:
3/4 pkt of Butternut snaps
395g Condensed milk (1 tin)
60g Butter
2 Tbs Golden Syrup
200g Chocolate
Cream/butter
Method:
- Blend biscuits into fine crumbs in food processor or crush in plastic bag with rolling pin
- Melt the butter, add slowly to biscuit mixture and when biscuits can be pressed to side of bowl and hold it is ready
- Using a teaspoon- place a heaped teaspoon of biscuit mix in each mini cup cake, press into base with back of teaspoon and place in fridge.
- While biscuit base is cooling turn oven on at 180 degrees, place condensed milk and golden syrup in small saucepan and mix over a medium heat, you will need to constantly to stop from sticking.
- Let milk and syrup come to boil and while stirring boil for 5mins - mixture should become thicker and take on a caramel colour.
- Pour mixture ontop of biscuit base, make sure you leave room for chocolate topping and place in oven only leave in for 5mins, remove and cool completely.
- Once cooled melt chocolate in microwave for 1min bursts stirring in between, add 30g of cream or butter and mix into melted choc. Pour ontop of caramel cups.
- Refridgerate until chocolate is set, to remove from tray use a warm knife and wiggle at edges.
Tips & Suggestions:
- Choose your favourite chocolate all go well - dark, milk or white
- Substitute the butternut snaps for any plan biscuits, you can also add cocoa to make it chocolate base.
- Watch the cups while in oven - you may need to turn cups to stop some from burning
- Place cups in freezer with clingwrap to speed cooling process - wait 5mins when first out of oven, if base is still hot place tea towel under before putting in freezer.
