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.

  • 20 mins preparation
  • 20 mins cooking
  • Makes 24
  • Print


Choc-caramel cups
  • 180 gram butternut snap biscuits
  • 60 gram butter, melted
  • 395 gram can sweetened condensed milk
  • 2 tablespoon golden syrup
  • 20 gram butter, extra
  • 30 gram copha or kremelta, chopped
  • 125 gram dark eating chocolate, chopped


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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