Quick & Easy

Choc-caramel cups

Have you ever baked a choc-topped caramel slice only to ruin the aesthetic by cracking the chocolate and squishing out all the caramel when slicing? Not anymore.
Choc-Caramel Cups



1.Preheat oven to 180°C/160°C fan forced. Grease 2 x 12-hole (1 1/2-tablespoon) mini muffin trays.
2.Process biscuits to make fine crumbs. Add butter; process to combine. Press crumbs over base of prepared holes. Chill until needed.
3.Combine condensed milk, golden syrup and extra butter in a medium saucepan over moderate heat. Cook and stir for 5-6 minutes or until mixture thickens and becomes golden brown.
4.Spoon mixture evenly into holes. Bake for 10 minutes or until centres are firm. Remove from oven; cool completely in pan.
5.Place copha and chocolate in a small saucepan. Cook and stir over low heat until melted and combined.
6.Spread chocolate mixture over caramel. Chili for 4 hours or until set. Run a fine-bladed knife around edge of holes to loosen cups and remove.

Use the end of a wooden spoon or roiling pin to press crumbs into base of mini muffin holes


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