These little mouthfuls of chocolate and caramel are the ultimate indulgence!
Place the biscuits in a food processor and process until finely chopped. Add the butter and process until well combined. Press the mixture into the base and sides of 4 x 11cm round loose-bottomed fluted tart tins and refrigerate for 20 minutes or until firm.
Divide the caramel between the tart bases and refrigerate for 10 minutes or until set.
Spoon the chocolate onto the tarts and allow to set. Remove from the tins and sprinkle with salt to serve. Makes 4
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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