Saturday, 20 September 2014


1 pkt chocolate ripple biscuits

1 pkt columbine caramels
1 tablespoon thickened cream
1/2 tablespoon butter
1 pkt salted peanuts


57 grams butter
1/2 cup peanut butter
1 1/2 tablespoons milk
1 cup icing sugar


50 grams dark cooking chocolate
1/8th cup thickened cream
12.5 grams butter

preheat oven to 170c
you will need the 1/2 round patty pan tins for this.

makes 24

lay biscuits across holes of tins and heat in oven till soft.

press biscuits into holes to make tart shapes.


melt the caramels, cream and butter in a heatproof bowl over a pot of boiling water.

remove pot from heat but keep caramel bowl over pot so the caramel doesn't set.

quickly spoon caramel evenly into the biscuits (about 1 teaspoon each)

press about 6 salted peanuts across top of caramel.

refrigerate while making icing.

with an electric mixer, beat butter and peanut butter together till well combined.

add 1/2 the icing sugar, beating well

add rest of icing sugar and milk, beating well.

pipe or spoon icing on top of filling.

melt the cooking chocolate, cream and butter in a heatproof bowl over a pot of boiling water, stirring till smooth.

cool slightly.

drizzle over top of icing.

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