Caramel apple kisses

Treat yourself and satisfy your sweet tooth with these decadently sweet caramel and apple kisses.

  • 35 mins preparation
  • 10 mins cooking
  • Makes 20
  • Print


Caramel apple kisses
  • 125 gram butter, softened
  • 1/3 cup (75g) firmly packed light brown sugar
  • 1 egg
  • 1 tablespoon treacle
  • 2/3 cup (160ml) buttermilk
  • 1 small green-skinned apple (130g), grated coarsely
  • 1 1/4 cup (185g) plan (all-purpose) flour
  • 1/4 cup (35g) self-raising flour
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 1/2 cup (125ml) thickened (heavy) cream
  • 1/3 cup (110g) caramel top 'n' fill


Caramel apple kisses
  • 1
    Preheat oven to 200°C. Grease oven trays; line with baking paper.
  • 2
    Beat butter, sugar, egg and treacle in a medium bowl with an electric mixer until light and fluffy. Stir in buttermilk, coarsely grated apple and combined sifted flours and soda.
  • 3
    Drop level tablespoons of mixture about 5cm apart onto trays; tap trays lightly on the bench to spread slightly.
  • 4
    Bake cakes about 10 minutes. Cool on trays.
  • 5
    Meanwhile, beat cream in a small bowl with the electric mixer until firm peaks form.
  • 6
    Sandwich cakes with caramel and cream.


Kisses, once filled, should be served within several hours. Unfilled cakes can be frozen for 2 months.