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Caramel Kisses

  • Kid friendly

Arnott's product: Butternut Snap

Prep time: 15 min

Cooking time: 25 min

Chill time: 40 min

Serves: 9+


melted butter, to grease
1 x 250g packet Arnott’s Butternut Snap Cookies, broken
90g butter, melted
1 x 395g can condensed milk
3 tbsp golden syrup
30g butter, chopped
200g dark chocolate, coarsely chopped
150ml pouring cream



  • Preheat oven to 170°C. Brush 18 pans of a mini muffin tray with butter to grease.
  • Place biscuit and butter in the bowl of a food processor. Process to combine. Divide among the pans. Press over bases and sides. Bake for 6-8 minutes or until golden.
  • Meanwhile, place condensed milk, golden syrup and butter in a small saucepan over low heat. Stir until the butter melts.
  • Divide the condensed milk mixture among the pans. Bake for 10 - 12 minutes or until golden. Set aside in pans for 10 minutes to cool before transferring to a baking tray to cool completely.
  • Place chocolate and cream in a saucepan over low heat. Stir until the chocolate melts and the mixture is smooth. Pour over the caramel kisses. Place in fridge for 30 minutes to set.

Makes 18