- 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
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.
Arnott's Butternut Snap biscuits are a classic crunchy, sweet Australian cookie made from rolled oats and golden syrup. If you can't buy butternut snap cookies, you can use gingernut cookies instead (or you can make your own using this recipe and mould them into the patty pan holes before baking).
The cookies only need to be softened for a couple of minutes in the oven... and then they'll harden quite quickly! So I recommend softening 6 at a time and pressing them down into the moulds immediately after taking them out of the oven.
I used Nestle Caramel Top N Fill for this recipe which is a very thick ready to use caramel. If you can't buy Caramel Top N Fill, you can use any (very) thick caramel you like.
I sprinkled gold sugar over the top of my tartlets for decoration.
Calories: 113kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 67mg | Potassium: 41mg | Fiber: 0g | Sugar: 7g | Vitamin A: 10IU | Calcium: 7mg | Iron: 0.6mg