Makes 12
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For the filling:

  1. Grease 12 cups of a mini muffin tin and set aside
  2. In a bowl, combine the crushed cookies with the melted butter until the mixture resembles wet sand.
  3. 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.
  4. Remove from the freezer and use a palette knife to gently pop each biscuit cup out of the mould.
  5. Add a spoonful of the caramel sauce to the indent in each. Return to the freezer
  6. to set.
  7. Remove from the freezer and top each with a layer of melted milk chocolate. Allow to set in the fridge or freezer before serving.

Nutrition Facts

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