Choc-Caramel Cups

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:

1. Blend biscuits into fine crumbs in food processor or crush in plastic bag with rolling pin
2. Melt the butter, add slowly to biscuit mixture and when biscuits can be pressed to side of bowl and hold it is ready
3. 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.
4. 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.
5. Let milk and syrup come to boil and while stirring boil for 5mins - mixture should become thicker and take on a caramel colour.
6. 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.
7. 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.
8. 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.