This stunning dessert is for the chocolate lovers. With a crunchy biscuit base and a layer of irresistible caramel dulce de leche, it’s an easy crowd pleaser.
Serves1212
Cook time5 mins5 minutes
Prep time30 mins30 minutes, + 5 mins cooling and 2 hours chilling time
+ 5 mins cooling and 2 hours chilling time
Ingredients
250g pkt Arnott’s Choc Ripple biscuits
100g butter, melted
2 x 180g pkts dark chocolate, chopped
200ml thickened cream
30g butter, extra, softened
1/4 tsp sea salt flakes
430g jar dulce de leche (caramel sauce)
Strawberries, halved, to decorate
Gold leaf, to decorate
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease a 22cm (base measurement) fluted tart tin with removable base. Process biscuits in a food processor until finely crushed. Add the melted butter and process until just combined. Spoon into the prepared tin and press firmly over the base and side. Place in the fridge to chill.
Step 2
Meanwhile, combine the chocolate, cream, extra butter and salt in a medium saucepan. Stir over low heat for 4-5 mins or until chocolate melts and the mixture is smooth. Set aside for 5 mins to cool.
Step 3
Spread the dulce de leche evenly over the biscuit base in the tin. Pour over the cooled chocolate mixture and smooth the surface. Place in the fridge for 2 hours or until set.
Step 4
Top with strawberry and sprinkle with gold leaf to decorate.
Go all out for Christmas dessert
Find amazing recipes and ingredients to make standout Christmas desserts.
