This recipe has the WOW factor. It has all those great memories of a chocolate caramel slice but has been given a total make over. Presented in it’s own little chocolate cup this little treat would look great on a cup cake tower or high tea. It was a total joy creating this recipe.


Ingredients (makes 8 cups)

  • 300g NESTLE BAKERS' CHOICE Milk Chocolate Melts
  • 120g Butter
  • 1 tin NESTLE condensed milk
  • 1 tablespoon Golden Syrup
  • 1/4 cup Flour
  • 3/4 cup coconut
  • 2 tsp NESTLE BAKERS' CHOICE Cocoa Powder
  • 1/4 cup Brown Sugar
  • 40g Walnuts

Method

  1. For the chocolate cups: Melt the chocolate melts in the microwave on 50% power until melted. Using a silicone pastry brush, paint the inside of silicone cup cake moulds to coat. Put in the fridge to set.
  2. For the base: In a dish add 60g of the butter, the cocoa, brown sugar, flour and coconut stir and bake at 200g for 15min. Then allow to cool slightly.
  3. For the caramel: In a pan cook 60g of the butter, the golden syrup and condensed milk until it thickens. Take off the heat and stir in roughly chopped walnuts. Then allow to cool slightly
  4. To put together: Place a small spoonful of the coconut base crumble inside the cupcake, top with the caramel and a whole walnut. Put in the fridge to set. When set remove the silicone mould gently, they should pop out easily. *Add this one to your recipe book because you will be asked to make it again :)

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