• 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