Ingredients:

  • ½ cups (180g) Digestive Biscuits, finely crushed
  • tablespoons (85g) Unsalted Butter, melted
  • tablespoons (30ml) Golden Syrup (or Light Corn Syrup)
  • (14-ounce) can Sweetened Condensed Milk
  • tablespoons (56g) Unsalted Butter
  • ½ cup (100g) Dark Brown Sugar, packed
  • ¼ teaspoon Fine Sea Salt
  • ounces (280g) Good Quality Dark Chocolate (minimum 60% cocoa solids), chopped
  • teaspoon Coconut Oil (optional)
  • Flaky Sea Salt (e.g., Maldon), for sprinkling

Instructions:

  1. Prepare the tin by lining an 8x8 inch square baking tin with parchment paper, ensuring an overhang on two sides for easy removal. Combine crushed biscuits, melted butter, and golden syrup in a bowl until thoroughly mixed. Press this mixture firmly and evenly into the base of the prepared tin. Chill in the refrigerator for at least 30 minutes.
  2. Make the Caramel Centre: Combine condensed milk, 4 tablespoons of butter, brown sugar, and ¼ teaspoon of sea salt in a medium saucepan over medium-low heat. Stir constantly until the sugar dissolves, then bring to a gentle simmer. Continue cooking and stirring for 5-7 minutes until the caramel thickens and turns a rich golden brown color. It should pull away slightly from the bottom of the pan when stirred.
  3. Pour the hot caramel evenly over the chilled biscuit base. Return the tin to the fridge and chill until the caramel is completely firm—this will take at least 1.5 hours.
  4. Once set, lift the entire slab out of the tin using the parchment paper overhang. Cut the slab into even squares or rectangles (about 1.5 inches each). Gently roll these squares between your palms into a rough 'snowball' shape.
  5. Coat the Truffles: Gently melt the dark chocolate and coconut oil (if using) either in a double boiler or carefully in the microwave (using short 30-second bursts, stirring between each one).
  6. Dip each chilled truffle piece into the melted chocolate, ensuring it is fully coated. Use a fork or dipping tool to lift it out, allowing excess chocolate to drip off, and place immediately onto a wire cooling rack.
  7. While the chocolate coating is still wet, sprinkle lightly with flaky sea salt. Allow the chocolate to set completely at room temperature or chill briefly (about 15 minutes) until firm. Store the finished No-Bake Christmas Treats in an airtight container.