Ingredients
base
- 1x 250g package Arnotts Butternut Snaps
- 90g Butter
Caramel Filling
- 1 x 395g can condensed milk
- 3 tbsp golden syrup
- 30g Butter
top
- 200g dark chocolate
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 170°C. Brush 18 pans of a mini muffin tray with butter to grease.
2. Chop biscuits Speed 5, 20 seconds, put to the side.
3. Melt butter in the TM bowl 60°C, 2 min, speed 4
4. Add chopped biscuits, combine 10 sec speed 4
5. Divide among the pans. Press over bases and sides. Bake for 6-8 minutes or until golden.
While the bases are cooking, make the caramel filling.
Place caramel filling ingredients into TM bowl, heat 8 minutes at 70°C, on speed 3.
Take the bases out of the oven.
Divide the condensed milk mixture among the bases.
Bake for 10 - 12 minutes or until golden.
Set aside in pans for 10 minutes to cool before transferring to a baking tray to cool completely.
Place the chocolate into TM bowl and grate for 5-10 seconds on speed 8.
Melt for 2 minutes on 50◦C on speed 3.
Pour over caramel mixture and refrigerate for 30 minutes or until firm.
base
caramel filling
top
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
These get 5 stars for taste, however, I think I made the bases way too thick, which meant I didn't put enough caramel in each one. They don't look great, and they're messy, but ohmygod the taste of all these ingredients together never gets old. I would recommend making the bases as thin as you can so you get more of a cup to pour more caramel in. It's supposed to make 18 and I made 10 and barely had enough chocolate.
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