Base:1/2 cup plain flour, sifted
1/4 cup brown sugar
1/4 cup ground almonds
65 g butter, melted
380 g can Top N Fill Caramel (see note)
1/4 cup smooth peanut butter
60 g butter
150 g dark chocolate
Preheat oven to 180°C. Grease two, 12 x 1 1/2 tablespoon (30ml) mini muffin pans.
To make base: Combine flour, sugar, almonds and butter. Press 1 teaspoon of mixture into base of each muffin hole.
To make filling: Mix caramel filling and peanut butter together. Spoon over base so it is three-quarters full. Bake for 12 to 15 minutes or until firm. Remove from oven. Set aside to cool.
To make icing: Melt butter and chocolate in a small saucepan over low heat, stirring constantly until smooth. Remove from heat and spoon over each caramel bite. Place in fridge to set. When set, use a flat-bladed knife to remove from muffin pans.
Notes and tips:
Note: Top N Fill Caramel is a pre-made, thick caramel filling. It can be found in the baking aisle of your supermarket [I'm not sure if it is in North America or not].
from "Super Food Ideas" - August 2003 , Page 69