14 mini cups
- 1/4 cup Mount Somers Caramel honey
- 1/3 cup coconut sugar or brown sugar
- 1/2 cup heavy cream
- 60g butter
- 1/4 tsp salt
- 1 tsp vanilla essence
Crunchy oat shell:
- 1 cup whole oats
- 1/2 cup peanuts finely chopped or desiccated coconut
- 100g Mount Somers Caramel honey
- 50g smooth peanut butter
- 50g butter
- 1/2 tsp vanilla
- Pinch of salt
- 100g chocolate of your choice
Put all caramel filling ingredients in a small-medium heavy based pot. Simmer on a low heat (should be a gentle bubbling), stirring every 10mins for 40-50mins until reduced and golden in colour.
Pre-heat oven to 160 deg fan bake.
In a small (microwave safe) bowl add in the honey and butter. Melt in microwave for 30-40 seconds.
Stir in peanut butter, vanilla and salt, mix until smooth.
In a large mixing bowl add in oats, peanuts (or coconut) and wet mixture. Use a spoon to mix together until fully combined.
Spoon mixture (approx. 1 generous tablespoon) into mini muffin cases or straight into a mini silicone muffin tray.
Bake in the oven for 15mins or until golden.
Once you’ve taken them out of the oven, use the back of a spoon to press down on the oat cups to create a groove for the caramel to sit in. You’ll want to do this while it’s still hot before it sets. Allow to cool completely before moving.
Spoon caramel into the cups and top with melted chocolate.