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WATCH: Barb Northwood's Gooey Choc-Caramel Cookie Cups are INSANELY GOOD

This is the best Easter treat you could ever taste - by Matthew Denby
  • 17 Apr 2019

The Easter bunny isn’t far off – but you don’t need to wait around for him to arrive. This recipe is the perfect way to indulge this holiday weekend.

WATCH THE VIDEO BELOW

WATCH: Barb Northwood's Gooey Choc-Caramel Cookie Cups are INSANELY GOOD

Here is the full recipe and find out more about New Idea Food here.

Makes 12

Prep and cook time: 40 mins

Ingredients:

1 25g unsalted butter, chopped, at room temperature

½ cup caster sugar

¹⁄³ cup brown sugar, firmly packed

1 tsp vanilla extract

1 egg

¾ cup plain flour

²⁄³ cup self-raising flour

¼ cup cocoa powder

2 x 52g bars Rolo chocolate

xx

Method:

1: Grease a 12-hole, non-stick, mini muffin pan (2-tablespoon capacity).

2: Beat butter, sugars and vanilla in a small bowl of an electric mixer until fluffy. Beat in egg until combined. Stir in combined sifted flours and cocoa.

3: Roll level tablespoons of dough into balls. Place a ball into each pan hole. Using your thumb, make an indent in the centre of balls. Place a Rolo chocolate in each indent, reserving remaining for another use.

4: Place remaining dough balls over chocolates, pressing to cover and seal edges.

5: Cook in a moderate oven (180C) for about 12 minutes, or until just firm when lightly touched. Remove. Stand in pan for 10 minutes. Loosen edges before turning out.

6: Serve cookie cups warm.

Matthew Denby
Matthew is Executive Editor - Digital (Entertainment & Family) at Pacific Magazines

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