- July 2016
- Makes 36
- Hands-on time 35 min, oven time 20 min, plus chilling
Simmone Logue‘s caramel kisses are a daintier take on millionaire’s shortbread: a biscuit base, caramel filling and chocolate ganache top layer. Warning: it’s impossible to stop at just one.
Love this classic combo? Find our classic millionaire’s shortbread recipe and really indulgent your sweet tooth.
- 7.7g (4.6g saturated)
- 15.8g (12.2g sugars)
For the biscuit base
- Vegetable oil for greasing
- 200g digestive biscuits
- 40g desiccated coconut
- 30g light brown sugar
- 50g plain flour
- 80g unsalted butter, melted
- 80ml golden syrup or treacle
- 1 tbsp milk
For the caramel filling
- 400g tin condensed milk
- 50g unsalted butter
- 50ml golden syrup
For the ganache topping
- 100ml whipping cream
- 100g good-quality dark chocolate, chopped
You’ll also need…
- 3 x 12-hole mini muffin tins
- Heat the oven to 190°C/170°C fan/gas 5. Lightly grease 3 x 12-hole mini muffin tins with vegetable oil.
- For the biscuit base, use a food processor to whizz the biscuits into fine crumbs. Tip the crumbs into a bowl, add the coconut, sugar and flour, then mix. Pour in the melted butter, golden syrup and milk, then mix to combine.
- Roll a heaped tsp of the mixture into a small ball, then press it into one of the muffin holes and all the way up the sides. Repeat with the remaining biscuit mixture.
- Mix the caramel ingredients in a pan. Stir over a low heat for about 5 minutes until the caramel starts to thicken. Pour into a jug, then three-quarters fill the biscuit cases, leaving room for the ganache topping.
- Transfer to the oven and bake for 20 minutes, then remove from the oven and leave to cool completely.
- For the topping, gently heat the cream in a small saucepan until steaming. Whisk in the chocolate until the ganache is nice and thick, and all the chocolate has melted. Pour the ganache into a small jug, then pour this chocolate topping into your little caramel kisses.
- Put the trays in the fridge to set, then remove the kisses from the tins and bring back to room temperature to serve.
From In the Kitchen by Simmone Logue
The kisses will keep in an airtight container for up to 1 week or in the freezer for up to 2 months.
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