1 made this·★ 5.0(1)
- Serves:
- 20
- Difficulty:
- Easy
Ingredients
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
Method
- 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.
Nutrition
Nutrition per serving
Estimated| Calories | 90kcal |
| Protein | 0g |
| Carbohydrates | 7g |
| of which sugars | 6g |
| Fat | 7g |
| of which saturated | 1g |
| Fibre | 0g |
Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.
Allergens
Milk
Informational only — based on ingredient data. Does not account for cross-contamination.
