Photography: Con Poulos. Styling: Michele Cranston.
These sweet salted caramel biscuits are made with Jatz for a satisfying crunch, filled with gooey salted caramel and dipped in chocolate. They’re incredibly easy to make, requiring just a few simple ingredients, making them an ideal last-minute treat for Christmas. Serve salted caramel biscuits on a festive dessert platter, wrap up for an edible gift or enjoy as a bite-sized snack.
Ingredients
Method
Preheat oven to 180°C (160°C fanforced). Line a large oven tray with baking paper.
Place half the biscuits, face-side-down on prepared tray. Unwrap the Rolos and place on top of each biscuit. Bake for 5 minutes until the Rolos are soft, but not melted. Remove from the oven and top each with another biscuit. While still warm, gently press down, so that the Rolo spreads slightly. Allow to cool.
Dip each Jatz sandwich halfway into the chocolate and place back onto the lined baking tray. Before the chocolate sets sprinkle over the sprinkles.
Recipe variation
If you want these yummy treats to be extra caramelly, use two Rolos for each biscuit.
How long will these salted caramel biscuits last?
Eat within a day or so of making as the Jatz will start to become stale. To use any leftovers, break into pieces and stir through vanilla ice-cream for a quick dessert.
