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Caramel Butternut Snap tartlets

  • 0:20 Prep
  • 0:25 Cook
  • Makes 30

Ingredients

  • 1 x 395g can NESTLÉ Sweetened Condensed Milk
  • 70g (1/3 cup, firmly packed) brown sugar
  • 50g butter
  • 1 1/2 x 250g pkts (30 biscuits) Arnott's Butternut Snap Cookie
  • 50g (1/2 cup) flaked almonds

Method

  • 1
    Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
  • 2
    Place the sweetened condensed milk, sugar and butter in a saucepan over low heat. Cook, stirring with a wooden spoon, for 10-12 minutes or until the caramel thickens (don’t let the caramel boil). Set aside for 30 minutes to cool slightly.
  • 3
    Meanwhile, place 4 biscuits on the baking tray. Bake for 2 minutes or until the biscuits soften. Press into four 40ml (2-tablespoon) capacity patty pans. Repeat with the remaining biscuits. Place the almonds on a baking tray and bake for 8-10 minutes or until toasted.
  • 4
    Spoon the caramel among the cases and sprinkle with the almonds to serve.

Source: taste.com.au

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