Cheesy Pancake Bakes

Makes 40
 

INGREDIENTS

 

For the shortbread base:

125g margarine

65g castor sugar

150g cake flour

 

For the coffee caramel filling:

250g margarine

125g castor sugar

1 tin (385g) NESTLÉ Sweetened Condensed Milk

2 tbsp NESCAFÉ Gold Instant Coffee

 

For the white chocolate topping:

200g NESTLÉ Milkybar White Chocolate

 

Serving suggestion:

Cocoa powder

 

METHOD

1. Preheat the oven to 160°C and line a 28 x 18cm baking dish with baking paper, allowing the paper to hang over the sides.

 

For the shortbread base:

1. Cream the margarine and sugar together until light and fluffy.

2. Stir in the flour until a dough forms. Knead the dough gently until smooth.

3. Press the shortbread dough evenly into the baking paper-lined dish and prick the surface all over with a fork.

4. Bake for 25-30 minutes, or until lightly golden. Remove from the oven and allow to cool completely in the pan.

 

For the coffee caramel filling:

6.  Melt the margarine, castor sugar and NESTLÉ Condensed Milk in a saucepan over low heat and stir until smooth, then add the NESTLÉ Gold Instant Coffee granules.

7. Bring to the boil, then reduce the heat and simmer very gently, stirring continuously, for about 5-10 minutes or until the mixture has thickened to a caramel consistency.

9. Pour the coffee caramel over the shortbread and smooth it out. Allow to cool and set.

 

For the white chocolate topping:

1. Break up the chocolate into small pieces and melt in a microwave-safe bowl, stopping to stir every 15 seconds.

11. Pour the melted chocolate over the caramel and spread evenly. Once the chocolate has started to set, but before it hardens, cut into small  squares. *Chefs Tip: Dip your knife into boiling water before cutting to make it easier.

12. Sieve over a light dusting of cocoa and ENJOY!