Caramel Butternut Cookie

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

Print Save Pin Add to Collection

Course: Biscuits, Snack, Snacks

Keyword: Biscuits

Prep Time: 5

Cook Time: 3

Cooling Time: 5

Total Time: 13

Servings:

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

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.

Tried this recipe?Check out Share a pic on Instagram!

Nutrition

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.