Caramel Butternut Cookie Tartlets

Caramel Butternut Cookie 

If you are looking for a quick and easy treat for morning or afternoon tea, then you will love these Caramel Butternut Cookie Tartlets.

To make these cookie tartlets, you will need:

• 1 pkt (I don’t use the whole pkt at once) Arnott’s Butternut Snap Cookies
• 1 tin caramel topping or you can make your own caramel in the slow cooker
• toppings such as strawberries, blueberries, melted chocolate or icing sugar

If you are making more than 12 biscuits, you can repeat the previous steps until you have enough. 

This is where you can store the biscuits until they are ready to use. Once you add the filling, they will need to be eaten within the next day or two.

To create these tartlets, empty a tin of caramel top n fill into a bowl and give it a good stir to mix it up and make it smooth.

Fill the biscuit cases with about 1 TBSP of the caramel.

Decorate and then serve.

They can be decorated with sliced strawberry pieces, blueberries, a dab of melted chocolate or sprinkled with icing sugar.

More Biscuit Recipes

• Jam Drops
• Freezer Friendly Bulk Biscuits
• Condensed Milk Biscuits
• Triple Chocolate Cookies
• Condensed Milk Cookies
• Fresh Ginger Cookies
• Chocolate Chip Cookie Slice
• Milo Biscuits
• Monte Carlo Biscuits
• Rice Bubble Biscuits
• Butterscotch Biscuits

Storing the Butternut Cookies

The cookies can be stored separately or made up in an airtight container in the fridge for up to 5 days. The biscuits will soften over time, but still taste great. If separate, the caramel and chocolate need to be stored in the fridge at all times. I would recommend leaving off any fruit and adding this only when serving.

Caramel Butternut Cookie

These Caramel Butternut Snap Cookie Tartlets are a great treat and are very quick to make.

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Course: Biscuits, Snack, Snacks

Keyword: Biscuits

Prep Time: 5 minutes minutes

Cook Time: 3 minutes minutes

Cooling Time: 5 minutes minutes

Total Time: 13 minutes minutes

Servings: 24

Calories: 34kcal

Author: S Jones

Ingredients

• 1 pkt Arnott's Butternut Snap Cookies
• 1 tin Caramel Top 'n' Fill
• Toppings such as strawberries, melted chocolate, blueberries and icing sugar

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Instructions

• Preheat oven to 180˚C. While it is heating up, place one cookie, or less, depending on how many you want to make, into each hole of a patty pan tray.
• Place in the oven and bake for 2 to 3 minutes, until the biscuits are soft.
• Remove the tray from the oven and carefully press down on the softened cookies while they are sitting in the pan. Using the patty pan tray as a mould to make the cookies into a cup shape. You can use the end of a rolling pin or the back of a spoon to help create the crater in the biscuits. 
• Leave the biscuits in the tray to cool completely before removing. This will only take a couple of minutes.
• If you are making more than 12 biscuits, you can repeat the previous steps until you have enough. 

  This is where you can store the biscuits until they are ready to use. Once you add the filling, they will need to be eaten within the next day or two.
• To create these tartlets, empty a tin of caramel top n fill into a bowl and give it a good stir to mix it up and make it smooth.
• Fill the biscuit cases with about 1 TBSP of the caramel.
• Decorate and then serve.

  They can be decorated with sliced strawberry pieces, blueberries, a dab of melted chocolate or sprinkled with icing sugar.

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Nutrition

Calories: 34kcal | Carbohydrates: 9g | Protein: 0.2g | Fat: 0.01g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.003g | Sodium: 54mg | Potassium: 10mg | Sugar: 9g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.001mg

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.