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Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 24 people
Difficulty level: 1 out of 4
4 Ingredients
Number of servings
24
- 500grams salted caramel & white chocolate cookie dough, room temperature
- 1/2 cup Nestle Top’n’Fill caramel
- 50grams Cadbury® Caramilk®, coarsely chopped
- 80grams milk chocolate, coarsely chopped
Description
For an easy and delicious chocolaholic snack fest, these chocolate and Caramilk® biscuits are the ticket.
Method
Step 1 of 6
Preheat oven to 190°C/ 170°C fan-forced. Lightly grease a 24-hole mini (1½ tablespoon-capacity) mini muffin pan.
Step 2 of 6
Using 1 tbs of dough at a time, roll cookie dough into 24 balls. Place in muffin-pan holes, pushing down slightly to fill. Bake for 10 minutes, or until soft.
Step 3 of 6
Remove pan from the oven and using the back of a teaspoon, gently push down the center to create a well. Return pan to the oven for a further 5 minutes. Allow cookies to cool in the pan for 5 minutes before transferring to a plate.
Step 4 of 6
Fill the centre almost to the top with caramel (approx ½ tsp). Chill for 10 minutes.
Step 5 of 6
Place Caramilk® and milk chocolate in separate microwave-safe bowls. Microwave on high for 30 seconds, or until chocolate has melted.
Step 6 of 6
Top caramel with milk chocolate, followed by a drop of Caramilk®. Using the tip of a chopstick or skewer, swirl chocolates together to create a marble pattern. Chill for 10 minutes, or until set. Serve.
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