Name: Homemade Pods Chocolate
Ingredients: 1 packet Buttersnap biscuits; 395 g sweetened condensed milk; 125 g butter (salted or unsalted); 80 g brown sugar; 1 tsp vanilla extract or essence; 100 g dark chocolate (Whittakers Dark Block is best)

↓ Jump to Recipe

sweet

Ngā Kai

Serves 20

1 packet

Buttersnap biscuits

395 g

sweetened condensed milk

125 g

butter, salted or unsalted

80 g

brown sugar

1 tsp~

vanilla extract or essence

100 g

dark chocolate, Whittakers Dark Block is best

Add all to list (20 servings)

Tikanga

Preheat oven to 100°C or low heat setting.
Put the biscuits rough side down in mini cupcake or muffin tin and place in oven until they are warm enough to press with a spoon to create a divet for the caramel. Try not to crack biscuits at this step - gently press with spoon.
Place finished biscuits in fridge to set and repeat until all biscuits are done.
Place butter, sugar and vanilla in a saucepan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer.
When bubbles appear, add condensed milk. Whisk constantly for 5 minutes until you start getting some big slow bubbles on the base.
Remove caramel from heat and allow caramel to cool but not set.
Spoon the caramel into biscuits and place in fridge.
Heat chocolate in microwave for 30second increments until fully melted.
Spoon chocolate onto the caramel layer and optionally sprinkle salt on top.
Place in fridge for chocolate to set and done.