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.
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 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.
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
For the topping
150g milk chocolate (5.5 oz)
sea salt, for sprinkling
Preheat the oven to 180 C (350 F) and line 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.