date:Jun 24, 2014
onds until a thick caramel forms. Refrigerate for 30 minutes or until chilled.
2. Using an electric mixer, beat cream cheese on high speed until creamy. Add caramel and stir to combine. Freeze caramel mixture for 1 hour or until thick and semi-frozen.
3. Combine 2 tablespoons chocolate powder and boiling water in a jug. Stir until chocolate dissolves. Pour into a shallow dish. Add liqueur and stir to combine. Dip 8 biscuits, 1 at a time, in chocolate mixture, turning to coat. Place biscuits, s