SHOW off your kicthen skills with these deliciously simple chocolate caramel easter tarts.
Ingredients250g packet plain chocolate 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
1. Process biscuits into fine crumbs. Transfer to a bowl and stir in butter.
2. 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.
3. 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.
4. Divide caramel between tart cases and decorate with Easter eggs.
