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How to make Caramel kisses

Yield = 18
Prep time: 1:25
Cook time: 0:18
Total time: 1:43

Ingredients

  • Melted butter, to grease
  • 1 x 250g pkt Arnott's Butternut Snap Cookies, broken
  • 90g butter, melted
  • 1 x 395g can condensed milk
  • 3 tablespoons golden syrup
  • 30g butter
  • 200g dark chocolate, coarsely chopped
  • 150ml pouring cream

Method

  • Step 1 Preheat oven to 170°C. Brush 18 pans of a mini muffin tray with butter to grease. Place biscuit and butter in the bowl of a food processor. Process to combine. Divide among the pans. Press over bases and sides. Bake for 8 minutes or until golden.
  • Step 2 Meanwhile, place condensed milk, golden syrup and butter in a small saucepan over low heat. Stir until the butter melts.
  • Step 3 Divide the condensed milk mixture among the pans. Bake for 10 minutes or until golden. Set aside in pans for 10 minutes to cool before transferring to a baking tray to cool completely.
  • Step 4 Place chocolate and cream in a saucepan over low heat. Stir until the chocolate melts and the mixture is smooth. Pour over the caramel kisses. Place in fridge for 30 minutes to set.