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Double cheeseburger with three sauces

Burger recipes

Double cheeseburger with three sauces

15 minutes

Amadombolo with umleqwa and creamed spinach

Bread recipes

Amadombolo with umleqwa and creamed spinach

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Slow-cooked pork cheeks with spinach and ricotta ravioli

Pork recipes

Slow-cooked pork cheeks with spinach and ricotta ravioli

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Fish recipes

Mussels, trout gratin and ClemenGold sorbet

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One-tray Tuscan chicken with baby potatoes

Chicken recipes

One-tray Tuscan chicken with baby potatoes

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Calabrian chilli and spinach pizza with tomato salad

Pizza recipes

Calabrian chilli and spinach pizza with tomato salad

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Beef stroganoff with potato croquette bake

Beef recipes

Beef stroganoff with potato croquette bake

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Beef short rib with green goddess rice and gremolata

Beef recipes

Beef short rib with green goddess rice and gremolata

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Hake curry with pumpkin pap and tadka

Curry recipes

Hake curry with pumpkin pap and tadka

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Mushroom lasagne with burrata and pecorino

Italian recipes

Mushroom lasagne with burrata and pecorino

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Chocolate tiramisu with salted pretzel crunch

Afternoon tea

Chocolate tiramisu with salted pretzel crunch

4 hours (or overnight) setting time

No-bake caramel crunch CHUCKLES® tarts

Afternoon tea

No-bake caramel crunch CHUCKLES® tarts

30 minutes

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No-bake caramel crunch CHUCKLES® tarts

Serves 8–10

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

2 x 250 g Woolworths CHUCKLES® malted puffs in milk chocolate bulk pack
2 x 200 g 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

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.