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Ingredients
Muesli bars
100g melted butter
Cupcake cases
300 ml cream, whipped until stiff
250g butter
250g raw brown sugar
300ml cream
Method
Crumble the muesli bars and stir through the melted butter, then squash into the cupcake case sand place in the fridge for at least 1 hour
Melt the butter, brown sugar and cream together, then slowly simmer until thickened, remove from the pan and allow to cool.
Pipe a layer of cream on top of the chilled muesli cakes, then pour over a spoon of thick caramel and pipe another layer of cream, then pop the cakes back in the fridge for another hour before serving.
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