Caramel crunch chuckles® tarts
8–10
Easy
25 minutes
30 minutes
These no-bake caramel crunch tarts are outrageously decadent, wildly nostalgic and dangerously easy to make. With a malted Chuckles® base, crunchy caramel cornflake filling and a fridge-set chocolate bark topping, these desserts are texture heaven. They’re ideal for make-ahead entertaining and can be portioned as mini tarts or made as one large traybake and sliced
Ingredients
Method
- 2 x 250 g Woolworths CHUCKLES® Malted Puffs in Milk Chocolate Bulk Pack
- 2 x 200 g pack Woolworths Caramel Chocolate Drops
- 100 ml Woolworths Whipping Cream
- 300 g Kellogg\\\\\\\'s Corn Flakes
- 1 generous pinch Maldon Sea Salt
- 100 g 70% Cocoa Dark Chocolate Drops
- 100 g Lindt Excellence Extra Creamy Milk Chocolate
Method
Ingredients
1. Crush the Chuckles® in a ziplock bag using a rolling pin or blitz them briefly in a food processor.
2. Microwave the crushed Chuckles® for 30 seconds to soften slightly, then mix to combine and divide evenly between tart tins.
3. In a heatproof bowl over a pot of simmering water, gently melt the Woolworths Caramel Chocolate Drops with the cream until smooth.
4. Stir in the corn flakes and Maldon salt. Mix until everything is well-coated.
5. Spoon the caramel crunch mixture onto the Chuckles® base and press down lightly. Chill in the fridge for at least 30 minutes until firm.
6. While the tarts are chilling, melt the dark chocolate drops and Lindt milk chocolate together in a clean bowl over a double boiler until smooth.
7. Spread the melted chocolate onto a baking paper–lined tray in a thin layer. Chill until set, then break into shards.
8. Serve the tarts fridge-cold, topped generously with chocolate shards.
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