Mixture and preparing the base: 30 mins
Cooking : 20 mins
Cooling: 30 mins
Decorating: 5 mins
Equipment:
2 Mixing Bowls
Sieve
Jug/Cup to beat the eggs in
Bowl
Wooden Spoon
Muffin Tray
Cooling Rack
Teaspoons
Base:
- 240g Gingernut or Digestive crumbs (Put biscuits in a bag and roll with a rolling pin to create crumbs)
- 4 tbsp light brown soft sugar
- 70g of melted butter
Filling:
- 450g Cream Cheese
- 1 tsp vanilla essence
- 200g light brown soft sugar
- 30g plain flour
- 2 eggs
Decorating:
- 2 Snickers
- 1 tin of Dulce de Leche
1) Pre-heat oven to 170 degrees
2) Grease tins.
3) Combine crumbs, light brown soft sugar and melted butter in a small bowl and stir until crumbs are moistened.
4) Divide equally between the tins and push down with a teaspoon. Then bob in the oven for 5 minutes.
5) Beat the cream cheese in the second bowl until fluffy.
6) Stir in the sugar and vanilla essence.
7) Sift in the flour with the sieve and stir in gently.
8) Add the eggs one at a time and stir well.
9) Spoon the cream cheese equally on top of the base in each of the tins.
10) Bake in the over for approximately 20 minutes until set.
11) Leave to cool for around 30 minutes. If baked in muffin tins wait until completely cool to remove from the tins,
12) Spread a layer of Dulce de Leche on top then add some chopped up pieces of snickers to finish.
And voila :
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