• Makes 20
  • 35 minutes
  • Difficulty Easy
  • 8 Ingredients


Delicious bite size chocolate caramel cups, perfect for a mini treat!

Ingredients (makes 20 Caramel Cups)

  • 60g Unsalted Butter (softened)
  • 2 Tbsp Caster Sugar
  • 1/2 Cup Plain Flour
  • 2 Tbsp Desiccated Coconut
  • 395g NESTLÉ Sweetened Condensed Milk (1 can)
  • 2 Tbsp Golden Syrup
  • 40g Unsalted Butter
  • 100g NESTLÉ BAKERS' CHOICE Dark Chocolate Melts


  1. Preheat oven to 175 degrees (fan forced). Grease 20 holes of a mini muffin pan.
  2. Combined the softened butter and caster sugar in a bowl and stir with a wooden spoon until pale and creamy. Add in the flour and coconut, stirring until well combined.
  3. Spoon approximately 1.5tsps of the mixture into the base of each muffin hole and press down with your fingers to spread and smooth into the base.
  4. Bake in the preheated oven for approximately 8-9 minutes or until the surface is lightly golden. Remove from the oven and set aside, while reducing the oven temperature to 160 degrees.
  5. To make the caramel filling, place the condensed milk into a saucepan with the golden syrup and butter over a low to medium heat. Cook while whisking continuously for approximately 5 minutes until mixture is golden, smooth and starting to thicken.
  6. Pour or spoon the caramel evenly over the top of the cooked bases in the muffin pan - the caramel should come close to the top of the muffin cup. Place in the oven and bake for approximately 6 minutes or until golden brown and set. Remove from the oven and set aside to cool.
  7. When cool - use a sharp knife to carefully run around the edge of each muffin cup to remove the caramel cup.
  8. Place the NESTLÉ Dark Chocolate Melts in a heatproof bowl over a saucepan of simmering water. (Don't let the water touch the bowl). Stir the chocolate until melted then using a spoon or piping bag, drizzle the melted chocolate over the top of each caramel cup.
  9. Store in the fridge. Can be served straight from the fridge or take out 5 minutes before serving for a slightly softer texture.


You could use milk chocolate instead of dark chocolate if you prefer. Or do as I did and double up on the chocolate by drizzling white chocolate over the top of the dark chocolate!

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