Preheat oven to 150 degrees celsius.

Place one butternut snap biscuit face down over each patty pan/tartlet hole on a baking tray - I did these 6 at a time, otherwise they harden too much before you can press them down!

Soften the biscuits in the oven for 3-4 minutes.

While still warm, press the biscuits down into the patty pan/tartlet hole to make a pod shape.

Leave to cool slightly.

Repeat the process with the remaining biscuits (6 at a time).

Once the biscuits have cooled, spoon one teaspoon of caramel filling into each shell and spread evenly.

Melt the chocolate melts in the microwave or over a double boiler.

Spread one teaspoon of melted chocolate over the top of the caramel.

Pop into the fridge for 30 minutes to set.