Caramel Kisses
- Melted butter, to grease
- 1 x 250g pkt Arnott's Butternut Snap Cookies, broken
- 90g butter, melted
- 1 x 395g can condensed milk
- 3 tbs golden syrup
- 30g butter
- 200g dark chocolate, coarsely chopped
- 150ml pouring cream
- 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.
- Meanwhile, place condensed milk, golden syrup and butter in a small saucepan over low heat. Stir until the butter melts.
- 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.
- 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.
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