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Caramel kisses
The West Australian Picture: Gerald Moscarda

Makes 4

1/2 packet butter snap biscuits, broken

45g butter, melted

1/2 can condensed milk

1 1/2 tbsp golden syrup

15g butter

100g dark chocolate

75g cream

1 small container sugared hearts

Preheat your oven to 170C. Brush four holes of a large muffin tray with a little extra butter to grease. Place biscuits and melted butter in the bowl of a food processor. Process to combine. Divide mixture among the pans. Press over bases and sides. Bake for 8 minutes. Place condensed milk, golden syrup and second lot of butter in a small saucepan over low heat. Stir until the butter melts, bring to boil and simmer for 10 minutes. Divide the condensed milk mixture among the pans. Bake for 10 minutes or until golden. Set aside in pans for 10 minutes to cool before transferring to a baking tray to cool completely. Place chocolate and cream in a saucepan over low heat. Stir until the chocolate melts and the mixture is smooth. Place in fridge for 30 minutes to set. Sprinkle with sugar hearts.