Butternut Snap Caramel Cup

January 2020 we had two recipe’s submitted, the butternut snap biscuit (cookie) is a tried and true product that get repurposed all the time. This is a favourite. YUM!

Butternut snap caramel cup

Course: Dessert, Snack


  • 40ml (2-tablespoon) capacity patty pans or similar
  • Non Stick Baking Paper
  • small sausepan
  • baking tray


  • 375 gram Sweetened Condensed Milk 1 tin
  • 1/3 cup Brown Sugar Firmly Packed
  • 1 1/2 packets Arnott's Butternut Snaps about 30 biscuits
  • 50 gram flaked almonds 1/2 cup


  • Preheat oven to 200°C
  • Line a baking tray with non-stick baking paper.
  • Place the sweetened condensed milk, sugar and butter in a saucepan over low heat
  • Cook, stirring with a wooden spoon, for 10-12 minutes or until the caramel thickens (don't let the caramel boil).
  • Set aside for 30 minutes to cool slightly.
  • While cooling, place 4 biscuits on the baking tray and Bake for 2 minutes or until the biscuits soften.
  • Press into four 40ml (2-tablespoon) capacity patty pans.
  • Repeat until all biscuits used
  • Place the almonds on a baking tray and bake for 8-10 minutes or until toasted.
  • Spoon the caramel among the cases and sprinkle with the almonds to serve
Butternut Snap Caramel Cup
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