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.