Philadelphia Caramel Chocolate Biscuits
- Ingredients for 12
- 24 pieces Cinnamon and Ginger Thin Biscuits
- 200 g Philadelphia Original (approx 10g per biscuit)
- 150 g Dulce de Leche (approx 10g per biscuit) (dulce de leche is boiled condensed milk)
- 100 g Dark Chocolate 70%
- 25 g Butter
1. Break the dark chocolate into a small glass bowl placed over a small saucepan of simmering water. Then add the butter, melt the 2 together - stir until well mixed. 2. Laying each biscuit flat on the work surface so as not to break them, spread 12 with a generous and even layer of Philadelphia. 3. Next spread a similar amount of dulce de leche or caramel over the cream cheese. 4. Sandwich the 2 between another biscuit. 5. Half dip each sandwich biscuit into the chocolate and lay on some greaseproof paper. 6. Allow the chocolate to set before eating.