The trick is to heat the cookies in the oven for a few minutes, until they soften enough to be pressed down.
You should only heat a few cookies at a time – otherwise they will cool and harden faster than you can handle, and then you won’t be able to press them down anymore. Of course, if your kitchen is full of little helpers, then it won’t be a problem! A warning, though – those little helpers may be tempted to eat more of these than they’ve made… So maybe you should get plenty of ingredients before you even get started!
Ingredients
Butternut Snap cookies
caramel for filling
5 oz. milk chocolate melts (or candy melts, any color)
Instructions:
Preheat oven to 300F.
Place one butternut snap cookie face down over each patty pan/tartlet hole on a baking tray – I did these 6 at a time, otherwise they harden too much before you can press them down!
Soften the cookies in the oven for 3-4 minutes.
While still warm, press the cookies down into the patty pan/tartlet hole to make a pod shape.
Leave to cool slightly.
Repeat the process with the remaining cookies (6 at a time).
Once the cookies have cooled, spoon caramel filling into each shell and spread evenly.
Melt the chocolate melts in the microwave or over a double boiler.
Spread melted chocolate over the top of the caramel.
Pop into the fridge for 30 minutes to set.
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Quick tip: Drizzle with some melted white chocolate for decoration!
