To begin making your butternut caramel snap tarts, preheat your oven to 180°c/ 160°c fan-forced. grease 20 patty pan holes, place a butternut snap cookie on top of each hole and cook for five minutes or until softened. press down until each cookie moulds to the shape of the pan, and then reserve for later use with the caramel tartlets.
Now comes the second step to baking your butternut caramel snap tarts. In a medium saucepan, combine NESTLÉ Sweetened Condensed Milk, brown sugar and butter, stir over medium heat for 10 minutes, or until thickened. set aside to cool.
divide caramel between cookies; smooth over melted plaistowe premium milk chocolate onto the caramel tartlets, refrigerate until set. remove and serve the butternut caramel snap tarts.
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