These chocolate caramel butternut snap tartlets are proof that the best recipes are sometimes the simplest ones.
If you love a good biscuit-and-caramel mashup, you'll want to try my Mini Banoffee Tarts next - same buttery biscuit base, totally different filling. And if you're after something a bit more grown-up for the dessert table, my Chocolate Caramel Tart is basically this recipe's fancier big sister.
A Quick Look At The Recipe
✅ Recipe Name: Chocolate & Caramel Butternut Snap Tartlets
🕒 Ready In: 10 minutes
👪 Serves: 20
🍚 Calories: 113kcal per serve
🥣 Main Ingredients: Butternut snap biscuits, caramel Top N Fill, melted chocolate
📖 Dietary Info: Vegetarian, contains gluten & dairy
⭐ Why You'll Love It: Just 3 ingredients, 10 minutes and zero baking skills required.
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Used this recipe last Christmas. About to use it again. They were a big hit at our Christmas lunch
- Michelle
That's the kind of feedback I love to hear! If you're building out a caramel-packed dessert table, add my Caramel Nut Slice and Mini Chocolate Tarts to the lineup too.
Or if tinned caramel isn't your thing, whip up a batch of my Homemade Salted Caramel Sauce and use that instead.
Jump to:
Why You're Going To Love This Recipe
- Just 3 ingredients and 10 minutes - genuinely one of the easiest treats in my whole recipe box.
- No fancy baking skills needed. If you can whisk and press a biscuit into a tin, you've got this.
- They're endlessly adaptable - dress them up for Christmas or keep them plain for the lunch box.
- Ever tried explaining to a five-year-old why they can't have three for breakfast? These are that good.
Butternut Snap Tartlets Ingredients
Only 3 ingredients here (plus an optional decoration), but each one has a job to do.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Arnott's Butternut Snap Biscuits - use the real thing if you can. Other brands can be thinner and don't always hold up when you press them into the tin without cracking.
- Nestle Caramel Top N Fill - needs to be a thick, ready-to-use caramel. A runny caramel will just pool at the bottom of the biscuit case instead of setting.
- Milk chocolate, melted. Swap for dark or white chocolate if that's more your thing - see the variations below.
- Gold sugar to decorate is completely optional. Skip it if you don't have any, no one will know.
Variations
- Make your own caramel from scratch with butter, brown sugar and condensed milk instead of tinned Top N Fill, if you want a deeper flavour.
- Dark chocolate cuts through the sweetness nicely. White chocolate looks gorgeous for a Christmas version.
- Swap the gold sugar for crushed nuts, mini eggs at Easter, or a crumbled Flake bar.
- Want a bigger showstopper version for a dinner party? My Chocolate Caramel Tart uses the same flavours in a full-sized pastry case.
How To Make Chocolate & Caramel Butternut Snap Tartlets
Four steps, ten minutes, no oven skills required.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Step 1: Soften the biscuits. Preheat the oven to 180°C (fan-forced). Working in batches of 6, place biscuits over the holes of a 12-hole patty pan tin and bake for 2-3 minutes, until soft.
- Step 2: Shape the biscuit cases. Working fast while they're still warm, press the biscuits into the patty pan holes with your fingers (a soup spoon works a treat too). Cool for a few minutes, then remove and repeat with the rest in batches of 6.
- Step 3: Whisk the caramel. Spoon the Caramel Top N Fill into a bowl and whisk until smooth and glossy.
- Step 4: Fill and top. Spoon the caramel into each biscuit case, then drizzle or pipe the melted chocolate over the top. Pop them in the fridge for at least 15 minutes to set.
Recipe Tips
- Storage: keep them in an airtight container in the fridge for up to 5 days. The cold keeps the caramel firm and the chocolate set.
- Freezing: these don't freeze well once filled, the biscuit case goes soggy as it thaws. Instead, freeze the empty softened biscuit cases for up to 1 month, then fill with caramel and chocolate fresh on the day you want them.
- Work in small batches of 6 biscuits at a time. Once they cool down they crack instead of bending into the tin.
- Chill for at least 15 minutes before serving so the chocolate sets hard and doesn't smear everywhere.
- Freeze your block of chocolate for 10 minutes before chopping it. It makes for a much cleaner melt and drizzle.
Chocolate & Caramel Butternut Snap Tartlets FAQs
Yes, they're actually better made a few hours ahead so the caramel and chocolate have time to firm up properly in the fridge.
Not once they're filled, the biscuit case turns soggy as it defrosts. If you want to get ahead, freeze the softened, shaped biscuit cases (before filling) for up to a month, then fill them fresh on the day.
This usually means they've cooled down too much before you pressed them into the tin. Work in small batches of 6 and press them in while they're still warm and bendy, straight out of the oven.
Any thick, store-bought or homemade caramel will work, just avoid anything runny or it won't hold its shape in the biscuit case.
Totally your call. Dark chocolate cuts through the sweetness nicely, and white chocolate looks gorgeous for a Christmas version with red and green sprinkles on top.
More Caramel Recipes You'll Love
Can't get enough caramel? Me either. Here are a few more of my favourites.
Chocolate Caramel Butternut Snap Tartlets
Ingredients
- 250 g Arnotts Butternut Snap Cookies see notes
- 380 g Nestle Caramel Top N Fill
- 200 g milk chocolate melted
- gold sugar to decorate, optional
Instructions
- Pre-heat oven to 180 degrees celsius (fan-forced).
- In batches (see notes), place 6 biscuits over each hole of a twelve hole patty pan tin. Bake for 2-3 minutes or until soft.
- Remove from the oven and then quickly and carefully press softened biscuits into the patty pan holes. Allow to cool for a few minutes.
- Remove the biscuits from the patty pan tin and set aside on a serving plate. Repeat the process with the remaining biscuits in batches of 6.
- Place the Caramel Top N Fill into a bowl and whisk until smooth and creamy.
- Spoon the caramel filling into the biscuit moulds and top with a small amount of melted chocolate.
- Store in an airtight container in the fridge for up to 5 days.
Maree Louise says
Hi Lucy l make these tarts too and l love them.
My tip is l use a soup spoon to push the biscuits in to make the tart case .
Lucy says
Fantastic! Thanks for your tip Maree!
Chris says
I found this very fiddly. Terrible trouble with the cookies even when warmed 3 mins. Can you warm them too much ??. Should they be refrigerated after the caramel is put in??
Lucy says
Hi Chris, they can be fiddly! I'd suggest having a read of this recipe (very similar) which has lots of my tips and a video showing how to make them. I hope it helps clarify your questions: https://bakeplaysmile.com/salted-caramel-chocolate-ripple-tarts/
Karen says
Why did my crack after I got them out of the oven and push them down and some of them started cracking?I was just wondering what I did wrong?
Lucy says
Hi Karen, if they have started to cool and you press them down, they can sometimes crack. I recommend heating them in small batches in the oven so they're still warm and bendy when you take them out and press them down!
Melanie Williams says
a little taste of my childhood returned!!!
Lucy says
Absolutely!
Michelle says
Used this recipe last Christmas. About to use it again. They were a big hit at our Christmas lunch
Lucy says
Yay!!!! That's so great!!