Butternut Snap Caramel Stacks

7
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated. Refrigeration time has not been included in times. The butternut snap cookies and chocolate eggs are not included in the nutritional facts"

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (150.5 g)
  • Calories 348.2
  • Total Fat - 16.1 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 44.5 mg
  • Sodium - 334.7 mg
  • Total Carbohydrate - 43.4 g
  • Dietary Fiber - 1.6 g
  • Sugars - 32.8 g
  • Protein - 9.4 g
  • Calcium - 299 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.1 mg

Step 1

To make caramel sauce, stir in 1/4 cup of the sugar and a 1/4 cup of the cream in a small saucepan over a medium heat until sugar is dissolved and bring to the boil and boil for 1 minute and then remove and transfer to a small jug and cool slightly and the cover and refrigerate.

Step 2

Beat ricotta, vanilla and remaining sugar in a small bowl of an electric mixer until smooth and then add remaining cream and beat until soft peaks form.

Step 3

Place milk in a small bowl and dip one cookie in the milk and place on an oven tray lined with baking paper and then top with 1 tablespoon of the cream mixture and repeat this with another cookie and cream layer, finishing with a cookie.

Step 4

Repeat with remaining cookies and cream to make seven cookie stacks in total.

Step 5

Reserve remaining cream mixture.

Step 6

Cover and refrigerate overnight until softened.

Step 7

To serve, top stacks with reserved cream mixture and eggs and drizzle with caramel sauce.

Tips & Variations


No special items needed.

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