This simple dessert combines the perfect pairing of dark chocolate with a rich creamy caramel. .
Preheat oven to 170c
Brush 18 pans of a mini muffin tray or 6 tall 4 cm ramekins and grease
Place biscuit and butter in a processor and combine, divide among pans
Press into the bases and up the sides of each one to form a case
Bake for 8 minutes or till golden
Place condensed milk , golden syrup and butter an a saucepan on low, stir till the butter melts
Divide the condensed milk mix into the pans or ramekins
And bake for 10 minutes or till golden.
Set aside of 10 mins to cool and then transfer to a tray to cool compleatly
Place chocolate and cream in saucepan and stir untill the chocolate melts
And the mix is smooth
Pour over the caramel kisses and place in the frodge for half an hour to help setting.
Serve with a spoon of ice cream or alone...
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