These turned out quite messy but very tasty! It just a mix-up of recipes and ideas to fit with what I had in the cupboards. To make the Dulce De Leche, I boiled a tin of condensed milk in a pan of water for about 3 hours. You MUST ensure the water completly covers the can, or it will explode. I kept at least an inch of water above the can. Let it cool to room temperature before opening the can.
It's best to keep these in the fridge, as the caramel turns quite gloopy when at room temp.
1 tin condensed milk made into Dulce De Leche
Mix the crushed digestive with the welted butter, then push in a muffin tin, to make 12 bases for the biscuits. Put in the fridge to set. After half an hour, place a dollop of dulce de leche into each one, then put into the freezer for 2 hours. Melt the chocolate, and drizzle or pour over the top of each biscuit. Back into the fridge to set the chocolate, then they are ready to eat!