October 7, 2014

  • Cook: 4 hrs 30 mins
  • Yields: 12+


1 tin of condensed milk caramel

1 packet choc ripple biscuits

1 block cadbury chocolate

125g melted butter


1submerge condensed milk into slow cooker cover completely with water and cook for 4.5 hours on high. allow to cool over night.

2crush the packet of choc ripple biscuits.

3melt 125g of butter and mix through biscuits.

4add biscuit base to little cake pop tins or cupcake tins or even a tart tin and push in and set in freezer to cool and harden 5-10 minutes..

5add caramel inside biscuit base and smooth out.

6proceed to melt chocolate and smooth over the top of caramel.

7set in fridge until hard. and enjoy !!

Submitted by Andrea Marie Laing


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