Take some chocolate ripple biscuits, butter and a can of condensed milk, and you've got yourself a quick and easy Easter dessert.
Ingredients
250g packet Chocolate Ripple biscuits
90g butter, melted
395g can condensed milk
1/3 cup brown sugar
50g butter, extra
Mini candy coated chocolate Easter eggs, for decoration
Method
Process biscuits into fine crumbs. Transfer to a bowl and stir in butter.
Divide crumbs between 24 x 6cm round bottomed patty pan tins and press firmly into base and sides. Bake at 170°C for 5 minutes. Cool in tins.
Combine condensed milk, brown sugar and butter in a non-stick saucepan and stir over low heat for 10 minutes or until golden, cool to room temperature.
Divide caramel between tart cases and decorate with Easter eggs.
Tips & Hints
The cooked biscuit bases can be fragile once cooked, so, after cooking, press biscuit bases gently with fingertips or the back of a small teaspoon to flatten in the pans, if necessary and allow to cool completely before removing.
Caramel can be made up to 2 days ahead and refrigerated until required. Warm slightly in a microwave to soften before spooning into bases.
