Supplies
Base
- 80 grams Shortbread Biscuits
- 35 grams Unsalted Butter, melted
- Caramel
Filling
- 240 grams Full Fat Cream Cheese
- 50 grams Caster Sugar
- 140 milliliters Double Cream
- 1 teaspoon Vanilla Extract
- 80-120 grams Caramel
To Decorate
- Whipped Cream
- 100 grams Chocolate, melted
- Some of the base
Steps
Base
- Place the biscuits into a bag and crush with a rolling pin to form small crumbs.
- Pour the crumbs into a small bowl and add in the melted butter.
- Stir until combined.
- Evenly divide the mixture into the bottom of your serving jars and press down using a spoon or rolling pin. (Save 3 Tablespoons to garnish.)
- Place these into the fridge to set while you make the filling.
Filling
- In a separate bowl beat together the cream cheese and caster sugar.
- Pour in the double cream and vanilla extract and mix until it thickens.
- Finally fold in as much or as little of the caramel as you would like.
- Divide the mixture into your serving jars on top of the base.
- Place these back into the fridge until set, 30-60 minutes.
To Decorate
- When ready to serve, decorate with some whipped cream, drizzle over some melted chocolate and sprinkle over the remaining base.