Twix cookie cups recipe

Makes 12

adjust servings:

x1 x2 x3

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250g chocolate chip cookies, crushed

130g butter, melted

200g Carnation Caramel

200g milk chocolate, melted

Grease 12 cups of a mini muffin tin and set aside
In a bowl, combine the crushed cookies with the melted butter until the mixture resembles wet sand.
Add one tablespoon of the mixture into each cup of the prepared muffin tin. Using the back of a teaspoon, make an indent in the middle of each. Place in the freezer for 3-5 minutes or until just set.
Remove from the freezer and use a palette knife to gently pop each biscuit cup out of the mould.
Add a spoonful of the caramel sauce to the indent in each. Return to the freezer
to set.
Remove from the freezer and top each with a layer of melted milk chocolate. Allow to set in the fridge or freezer before serving.

Per cookie cup: 312kcals, 18.6g fat (10.8g saturated), 34.7g carbs (15.5g sugars), 3g protein, 1.7g fibre, 0.203g sodium

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