3 pkts butternut snap biscuits
1 can caramel top and fill
395 gm block dark cooking chocolate
preheat oven to 160 c
using a round base tartlet tin lay biscuits across top of holes
put into oven for about 5 mins until biscuits are soft.
carefully push biscuits into holes in pan.
now the biscuit looks like a tart case. continue till you have used all the biscuits.
let cool.
using a teaspoon, 3/4 fill tart cases with caramel.
melt the cooking chocolate in a heat proof bowl over a pot of boiling water, making sure the base of the bowl is not touching the water. stir to remove lumps.
cover the caramel with the chocolate, filling to top of tart.
let chocolate set.
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