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
1. 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.
2. BEAT the PHILLY, extra sugar and vanilla with an electric mixer until smooth. Beat in the eggs and then fold through the sour cream.
3. PLACE 2 Caramello eggs into the base of each of 6 x 200-300ml jar. Spoon over the PHILLY mixture.
4. 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.
The creamy Caramello chocolate and custard are perfect with this golden crumble topping.