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Caramel cups

Ingredients

Makes 24


  • 150g (1 cup) Healthy Baker Plain Flour
  • 1 cup desiccated coconut
  • 200g (1 cup firmly packed) brown sugar
  • 150g unsalted butter, melted, plus extra to grease
  • 395g can sweetened condensed milk
  • 2tbs golden syrup
  • 125g good-quality milk chocolate

Directions

  1. Preheat oven to 180°C. Brush two 12-hole non-stick mini-muffin pans with melted butter.
  2. Combine the flour, coconut, sugar and butter in a bowl then use the teaspoons of the mixture to line base and sides of each muffin hole. Bake in the oven for 5 minutes, then remove from the oven and gently flatten the mixture against the sides and base using your fingers or the handle of a wooden spoon.
  3. Place the condensed milk and golden syrup in a saucepan over medium-low heat and cook, stirring constantly so the mixture does not catch, for 5 minutes until light golden and thickened. Set aside to cool slightly, then place a teaspoon of the caramel into each tart shell. Return to oven and bake for 5 minutes. Set aside to cool completely. Remove from pan and place on a wire rack.
  4. Melt chocolate in a bowl over a saucepan of simmering water, then carefully spread over each tart. Set aside to cool completely.

 

Caramel Cupcakes

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