Sift the flour into a bowl and add the caramel, egg, and butter.
With an electric mixer, beat until pale and fluffy, about 2 minutes. .
Line 24 mini muffin cups with paper liners.
Divide the batter among the cups and bake until light golden brown, about 10 minutes.
Optional: For a dazzling finish, top with a simple ganache, made by warming 1 cup (250ml) of cream and adding 250g dark chocolate to it, stirring until it combines. To top, garnish with a slice of Mars Bar.
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