Caramel Butternut Cookie

🧂 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

• 1 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.
• 2 Place in the oven and bake for 2 to 3 minutes, until the biscuits are soft.
• 3 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. 
• 4 Leave the biscuits in the tray to cool completely before removing. This will
  only take a couple of minutes.
• 5 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.
• 6 To create these tartlets, empty a tin of caramel top n fill
  [https://www.woolworths.com.au/shop/productdetails/43133/nestle-caramel-top-n-fill] into
  a bowl and give it a good stir to mix it up and make it smooth.
• 7 Fill the biscuit cases with about 1 TBSP of the caramel.
• 8 Decorate and then serve.
  
  They can be decorated with sliced strawberry pieces, blueberries, a dab of
  melted chocolate or sprinkled with icing sugar.

Nutrition Info