Step 1

Preheat oven to 180C. Grease 2 x 12 hole mini muffin pans.

Step 2

Process biscuits to make fine crumbs.

Step 3

Add butter and process to combine.

Step 4

Press crumbs over base of prepared muffin pans.

Step 5

Chill until needed.

Step 6

Combine condensed milk, golden syrup and extra 20 g butter in a medium saucepan over moderate heat.

Step 7

Cook and stir for 5-6 minutes or until the mixture thickens and becomes golden brown.

Step 8

Spoon teaspoons of mixture into the trays.

Step 9

Bake for 10 minutes or until the centres are firm.

Step 10

Remove from the oven and cool completely in the pan.

Step 11

Place the copha and dark chocolate in a small saucepan.

Step 12

Cook and stir over low heat until melted and combined.

Step 13

Spread chocolate mixture over caramel.

Step 14

Chill for four hours or until set.

Step 15

Run a fine bladed knife around the edge of the holes to loosen the cups to remove.