The creamy Caramello chocolate and custard are perfect with this golden crumble topping.
What you need
25g butter, chopped
¼ cup flour
1 tablespoon brown sugar
¼ cup shredded coconut
500g PHILADELPHIA Block Cream Cheese, softened
½ cup brown sugar, extra
2 teaspoons vanilla
300ml sour cream
12 small CADBURY Mini Caramello Eggs
CADBURY Mini Caramello Eggs, extra for decoration
- RUB the butter into the combined flour and sugar until crumbly. Add the coconut and press into small lumps. Transfer to a paper lined baking tray and bake in a moderate oven 180°C for 8-10 minutes until light golden brown. Cool completely, if not using immediately, and store in an airtight container until required.
- BEAT the PHILLY, extra sugar and vanilla with an electric mixer until smooth. Beat in the eggs and then fold through the sour cream.
- PLACE 2 Caramello eggs into the base of each of 6 x 200-300ml jar. Spoon over the PHILLY mixture.
- PLACE the jars into a baking dish and pour boiling water around them to come half way up the sides of the jars. Bake in a slow oven 140°C for 30-40 minutes. Cool in oven with door ajar, for another 30-40 minutes. Serve warm or cool, topped with the prepared crumble and extra roughly chopped Mini Caramello Eggs.