Method
1 Spoon 1 tsp of caramel in the centre of 15 biscuits then spread with a knife to cover. Set aside.

2 Place a marshmallow in the centre of another 15 biscuits. Place five biscuits at a time around the microwave turntable. Cook on high power for 20 seconds.

3 Press caramel biscuits onto marshmallow biscuits.

4 Spoon chocolate into a snap-lock bag and squeeze it into one corner. Twist bag and then snip the end. Place biscuits on a wire rack and pipe chocolate onto biscuits in a criss-cross pattern. Refrigerate until chocolate is set.

Hint: White or Dark Choc Melts can also be used instead of the Milk Choc Melts in this recipe.