3 ingredient Chocolate & Caramel Butternut Snap Tartlets

Our classic 3 ingredient Chocolate & Caramel Butternut Snap Tartlets take just 10 minutes to make and taste AMAZING!

5 from 13 votes

Print Pin

Course: Dessert

Cuisine: caramel recipes

Prep Time: 10

Total Time: 10

Servings: serves

Calories: 113kcal

Author: Lucy - Bake Play Smile

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

Metric - US Customary

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.

Video

Notes

Arnott's Butternut Snap biscuits are a classic crunchy, sweet Australian cookie made from rolled oats and golden syrup.

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.

Nutrition