- 250 g Arnotts Choc Ripple biscuits see notes
- 380 g Nestle Caramel Top N Fill
- sea salt
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 (see notes). 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 sprinkle of sea salt. Place into the fridge to set.
Store in an airtight container in the fridge for up to 5 days.
Arnott's Chocolate Ripple biscuits are a classic crunchy, sweet Australian chocolate cookie. If you can't buy Choc Ripple biscuits, you can use any kind of plain chocolate cookies you like.
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.
Use a round (soup) spoon to press the cooked biscuits into the moulds.
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 also 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