Make a batch of these decadent chocolate caramel cups and watch them fly off the plate!
- Preheat oven to 180°C. Brush two 12-hole non-stick mini-muffin pans with melted butter.
- Combine the flour, coconut, sugar and butter in a bowl then use teaspoons of the mixture to line base and sides of each muffin hole. Bake in the oven for 5 minutes, then remove from the oven and gently flatten the mixture against the sides and base using your fingers or the handle of a wooden spoon.
- Place the condensed milk and golden syrup in a saucepan over medium-low heat and cook, stirring constantly so the mixture does not catch, for 5 minutes until light golden and thickened. Set aside to cool slightly, then place a teaspoon of the caramel into each tart shell. Return to oven and bake for 5 minutes. Set aside to cool completely. Remove from pan and place on a wire rack.
- Melt chocolate in a bowl over a saucepan of simmering water, then carefully spread over each tart. Set aside to cool completely.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set