Caramel Tarts


  • 250g pkt Arnotts Honey Snaps
  • 60g butter melted
  • 1 tblspn golden syrup
  • 200g condensed milk
  • 1/2 cup brown sugar



  • Place one third of biscuits on microwave proof try and cook on HIGH for 20 seconds.
  • With gloves on, quickly mould softened biscuits into shallow patty tins.
  • Repeat with remaining biscuits.
  • Combine butter, milk, sugar, and syrup in microwave proof bowl and cook on HIGH for about 1 minute, stirring until sugar dissolves.
  • Cook on high for about 4 minutes stirring after each minute.
  • Cool.
  • Spoon mixture into cold cases.