These decadent sweet treats are so more-ish that it's hard to settle for one. Keep them just over bite-sized to compensate for always eating two.
Makes around 24 mini cups
Prep Time: 10 minutes + cooling time
Cook Time: 17 minutes
Ingredients
180g digestive biscuits (or Hobnobs if you're in the UK)
60g butter, melted
395g (1 tin) sweetened condensed milk
2 tbsp golden syrup
20g butter
125g dark chocolate
1tbsp vegetable oil
Method
Preheat the oven to 180°C. Grease a 24-hole mini muffin tin.
Put the biscuits inside a plastic bag and crush with a rolling pin. Put the crumbs in a bowl and add the butter. Use a hand mixer to combine until the crumbs are the texture of wet
Press the crumbs into the base of each of the muffin tin holes. Put the muffin mold in the fridge.
Combine the condensed milk, golden syrup and the extra butter (20g) in a heavy-based saucepan over a low to medium heat. Stir continually for around 6-7 minutes, until the caramel starts to thicken and turn a golden colour. Remove from the hob.
Distribute the caramel mixture evenly across the biscuit bases in the muffin tin.Bake for 10 minutes to firm up the caramel. . Remove from the oven and cool completely in the pan.
Place the dark chocolate and vegetable oil in a bowl over a small saucepan with an inch or so of water in it. Stir until the chocolate has melted.
Pour a thin chocolate layer onto the caramel.
Chill for at least a couple of hours until the chocolate has set.
Pop the cups out of the mold (if you're using a tin, you may need to run a knife around the edge of each caramel cup to loosen.
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