Nutella Chocolate Biscuit Cups


So. The other day I was in the kitchen, and I had full intentions of making caramel slice, but instead of making a slab of bars, I wanted little, individual, caramel slice ‘cups’.

I got as far as the yummy biscuit base being baked off before everything went bad.


Instead of sticking to my tried and tested caramel slice filling recipe, I decided to play around and try something new. And even though the recipe I decided on clearly stated “stir the caramel constantly”, I turned my back for 5 seconds, and oh, what do you know, the caramel was burnt.


Lesson learned? Follow the recipe. When it comes to caramel.

Being far, far too lazy to drive the minute it takes to go to the store for another can or two of condensed milk, I was left improvising.


And this is what I improvised.

And you know what? I’m so glad I burnt that caramel. Because these were the BOMB.

Like peanut butter cups. But with Nutella. And a crunchy biscuit base. Yes, please.


NUTELLA CHOCOLATE BISCUIT CUPS

For the biscuit base
1/4 cup plain flour
1/4 cup self raising flour
1/2 cup brown sugar
1/2 cup dessicated coconut
62g unsalted butter, melted (2.2 oz)
1/4 tsp salt

For the Nutella filling
1 cup Nutella (280g, 10 oz)
6 digestive biscuits or graham crackers
pinch salt

For the topping
150g milk chocolate (5.5 oz)
sea salt, for sprinkling

Preheat the oven to 180 C (350 F) and lineĀ  12-hole muffin tin with cupcake liners.

To make the biscuit base, combine both flours, the sugar, coconut, salt and melted butter. Firmly press a tablespoon or so of mixture into the base of each cupcake liner.

Bake for 10 minutes, until lightly golden. Allow to cool.

To make the filling, crush the digestive biscuits or graham crackers finely and mix them with the Nutella. Spread a tablespoon of Nutella mixture over each biscuit base, until it almost reaches the edges.

To make the topping, melt the chocolate in the microwave, 30 second bursts at a time, stirring well between each burst.

Spread a tablespoon of chocolate over each cup, so it reaches the edges of the liner. Sprinkle lightly with sea salt.

Refrigerate long enough to set the chocolate. Makes 12 Nutella biscuit cups.

5 Thoughts on “Nutella Chocolate Biscuit Cups

  1. Pingback: >Peanut Butter Buscuit Cups | Butter

  2. it looks delicious! i really want to try this but what if i don’t have sea salt? can i just use regular salt?

    • Hey Liy! You can replace sea salt inside a recipe but I probably wouldn’t use regular salt on top of these cups – it might be too gritty in your mouth. Maybe give it a go on one and see!

      • I’ve baked these yesterday & my family loves them!! thank you for your recipe :D Actually I forgot to put the regular salt on top but I think that’s okay because they still taste good :)
        I have one question though.. do you have any tips so that the chocolate on top do not melt easily as I take them out from the fridge?

        • Hi Liy,
          Happy to hear you baked them and liked them! The salt only brings out flavour and isn’t a super important ingredient :-)
          Yes, you can use cheap compound chocolate. It will set completely hard. Or you could try adding a little shortening to the chocolate when you’re melting it. Good luck! :-)

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