PREPARE – Preheat a fan-forced oven to 160°C and line a flat tray with baking paper.
MIX – Place all dry ingredients into a large bowl and combine. In a separate bowl, whisk together milk, eggs & melted butter/oil. Pour wet ingredients into the dry mix and combine well. Cookie mixture should be crumbly, but hold together when rolled into a ball.
ROLL – Take small amount and roll into a long thin sausage shape. Just like you'd do with playdoh. Use you hands to roll out he mix. Place on baking tray. Repeat process for all remaining cookie mix.
BAKE – Place cookie sticks in preheated oven and bake for 15 minutes or until golden brown. Remove from oven and transfer cookies to a cooling rack.
COOL – Let the sticks cool and harden. Move to step 2 while they cool.
Ingredients for the caramel
200g Pics Peanut Butter
150ml Queen maple syrup (sugar-free)
Step 2 Directions for the caramel
PREPARE – portion out the peanut butter and maple syrup into a bowl.
MIX – mix together until you have a thick consistency. If the mix is too runny then add more peanut butter.
CHILL – Chill in the fridge or freezer until the mixture is cold and can be molded in your hands.
MOLD – Use your hands and mold the caramel mix around the end of the sticks. Try doing different sizes to see what works best for you.
CHILL – Place back into the freezer or fridge for 10 to 30 minutes respectively. While they a chilling move to step 3.
Ingredients for the chocolate coating
150g Healtheries sugar-free dark chocolate chips
Step 3 Directions for the caramel
PREPARE – Heat a pot of water up on the stove until it starts to steam.
MELT – Melt about 2/3 of the chocolate in a bowl over steaming water. Once the chocolate has mostly melted remove from the heat. The remaining 1/3 is dropped into the melted chocolate and slowly stirred until it melts and cools slightly.
POUR – Using a spoon pour the chocolate over the caramel filling and allow to cool. Do not put this into the fridge until the chocolate goes hard at room temperature.