Recipe may contain gluten, peanuts, tree nuts, milk and sesame.
This Caramilk treat is sweet, sticky, creamy… shall we go on? Chewy, caramel-y, salty… oh, and so easy to make.
125ml (1/2 cup) sweetened condensed milk
50g butter, chopped
2 x 180g blocks Cadbury Caramilk chocolate, finely chopped
75g plain sweet biscuits, crushed
80g (2 cups) rice bubbles
45g (1/2 cup) desiccated coconut
2 tsp vegetable oil
Sea salt flakes, to serve
4 Method Steps
Step 1Grease twelve 80ml (1/3 cup) muffin pans. Line the bases with baking paper. (You can also line the muffin pan with paper cases).
Step 2Place the condensed milk(125ml (1/2 cup) sweetened condensed milk), butter (50g butter, chopped), 100g Caramilk chocolate in a small saucepan. Heat over low heat, stirring constantly, for 5 minutes or until melted and smooth. Set aside to cool slightly.
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Step 3Combine the crushed biscuit (75g plain sweet biscuits, crushed), rice bubbles (80g (2 cups) rice bubbles) and coconut (45g (1/2 cup) desiccated coconut) in a large bowl. Pour in the condensed milk mixture and stir to combine. Divide among prepared muffin pans. Smooth the surfaces. Cover and place in the fridge for 2 hours or until set.
Step 4Place the oil (2 tsp vegetable oil) and remaining 260g Caramilk chocolate in a large heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth. Spoon a little over each crackle in the muffin pan. Tap the pan gently on the bench to settle the chocolate. Sprinkle with sea salt flakes (Sea salt flakes, to serve). Place in the fridge for 30 minutes to set.
If you prefer milk or dark chocolate for the topping, swap the chocolate in step 4 for 260g milk or dark chocolate. Proceed with the recipe.