Preheat oven to 180°C/160°C fan-forced to prepare for this salted caramel recipe. Place biscuits over 20 holes of two 12-hole shallow patty pan tins. Bake for 3-4 minutes or until soft. Remove from oven. Then, carefully press softened butter snaps biscuits into pan with a spoon, to mould into cup shapes. Allow to cool.
During this next phase of the salted caramel recipe, squeeze NESTLE Caramel Dulce De Leche Squeezy into biscuit case so each is 7/8ths full; refrigerate about 10 minutes. Spread tops with melted NESTLÉ Dark Melts; sprinkle with sea salt flakes. Refrigerate until set, and then feel free to enjoy the results of this salted caramel recipe.
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