You can make your own, or use purchased wafers or shortbread biscuits. I purchased my wafers. You need about 20.
1/2 cup raw sugar
2 tablespoons of malt extract (probably a little more as trying to measure out 2 tablespoons can be a challenge!)
3 tablespoons water
1/2 teaspoon salt
1 cup of soy milk
1/4 cup cornstarch
1 teaspoon vanilla essence
1/2 cup of dark chocolate chopped up
1/2 cup of white chocolate chopped up
1 teaspoon of olive oil
(You can use all of the same type of chocolate. I like to mix mine up)
Remember – I used a packet of ready made wafers.
To make the caramel, add sugar, malt extract, water & salt into a saucepan. Heat until it starts to bubble. Move to one side and mix milk, cornstarch, salt & vanilla essence in a small bowl. Add to saucepan & return to heat. Using a whisk, continue to mix until caramel is nice and thick. Allow to cool. (Lick whisk clean) 😉
Arrange wafers on a foil covered baking tray.
Add 1-2 teaspoons of caramel on top of each wafer & place in freezer for 30 minutes.
Add chocolate & olive oil into a glass bowl & microwave in 1 minute intervals, stirring until until melted.
Using a teaspoon, coat biscuits with melted chocolate and return to freezer for a further 30 minutes minimum.
I keep mine stored in a container in the fridge. But not for long!