Chef's Pass #2Jun 14, 2026
MiaHomemade Pods Chocolate
Whakarite: 25Tunu: 0Wāhanga: 20Māmā
Ingredients
1 packetButtersnap biscuits
395 gsweetened condensed milk
125 gbutter(salted or unsalted)
80 gbrown sugar
1 tspvanilla extract or essence
100 gdark chocolate(Whittakers Dark Block is best)
Method
- Preheat oven to 100°C or low heat setting.
- Put the biscuits rough side down in mini cupcake or muffin tin and place in oven until they are warm enough to press with a spoon to create a divet for the caramel. Try not to crack biscuits at this step - gently press with spoon.
- Place finished biscuits in fridge to set and repeat until all biscuits are done.
- Place butter, sugar and vanilla in a saucepan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer.
- When bubbles appear, add condensed milk. Whisk constantly for 5 minutes until you start getting some big slow bubbles on the base.
- Remove caramel from heat and allow caramel to cool but not set.
- Spoon the caramel into biscuits and place in fridge.
- Heat chocolate in microwave for 30second increments until fully melted.
- Spoon chocolate onto the caramel layer and optionally sprinkle salt on top.
- Place in fridge for chocolate to set and done.