Submitted by Andrea Marie Laing


No ratings yet
Serving: 12
Cook Time 4 hours 30 minutes
Total Time 4 hours 30 minutes


  • 1 tin of condensed milk caramel
  • 1 packet choc ripple biscuits
  • 1 block cadbury chocolate
  • 125g melted butter


  • submerge condensed milk into slow cooker cover completely with water and cook for 4.5 hours on high. allow to cool over night.
  • crush the packet of choc ripple biscuits.
  • melt 125g of butter and mix through biscuits.
  • add 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..
  • add caramel inside biscuit base and smooth out.
  • proceed to melt chocolate and smooth over the top of caramel.
  • set in fridge until hard. and enjoy !!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top