Ingredients
- 24 Arnott’s Choc Ripple biscuits
- 380g Nestlé Top ‘n’ Fill Caramel
- 1 to 2 teaspoons sea salt flakes, for serving
Instructions
- Preheat the oven to 180°C (350°F) or 160°C fan-forced. Lightly grease a 12-hole patty pan or mini muffin tray if desired.
- Place one chocolate biscuit over each hole of the tray and bake for about 2 minutes until slightly softened.
- Using the back of a teaspoon, gently press each softened biscuit into the muffin holes to form cup shapes.
- Allow the biscuit cups to cool slightly in the tray before carefully transferring them to a wire rack.
- Repeat the process with the remaining biscuits until you have 24 cookie cups.
- Place the caramel filling into a bowl and whisk until smooth and creamy.
- Spoon the caramel evenly into each cookie cup, filling nearly to the top.
- Refrigerate the cookie cups for about 30 minutes until the caramel firms slightly.
- Just before serving, sprinkle a pinch of sea salt flakes over each cookie cup.
Notes
- Watch the biscuits carefully while baking so they soften without cracking.
- Sea salt flakes provide the best sweet-and-salty flavor balance.
- Store chilled to keep the caramel firm and the cookie cups crisp.
- Homemade caramel can be used if thick enough to set slightly when chilled.
- Add melted chocolate drizzle or chopped nuts for extra flavor and texture.
- These cookie cups are excellent for make-ahead desserts and parties.
- Allow chilled cookie cups to sit at room temperature for 10 minutes if you prefer softer caramel.
- Freeze leftovers for up to 1 month in an airtight container.
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie cup
- Calories: 115
- Sugar: 9g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 3mg
