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Caramel Butternut Snap Tartlets

Difficulty:

Arnott's product: Butternut Snap

Prep time: 20 min

Cooking time: 25 min

Chill time: 30 min

Serves: 9+

1 x 395g can sweetened condensed milk

1/3 cup (70g) brown sugar

50g butter

1 ½ x 250g packets Arnott’s Butternut Snap Cookie biscuits

1/2 cup (50g) flaked almonds

Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
Place the sweetened condensed milk, sugar and butter in a small saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-12 minutes or until caramel thickens (do not boil). Set aside for 30 minutes to cool slightly.
Meanwhile, place four biscuits on the baking tray. Bake for 2 minutes or until the biscuits soften. Press into a 40ml round bottomed patty pan. Repeat with the remaining biscuits.
Place the almonds on a baking tray and bake for 8-10 minutes or until toasted.
Spoon the caramel among the biscuit tartlet cases and sprinkle with the almonds to serve.