5 Ingredient Snickers Cookie Dough Pods

1. Preheat the oven to 180 degrees C/ 360 degrees Line 10 muffins tins with non-stick liners
2. Place a generous tablespoon of cookie dough in the base of each muffin hole and press to form a thin tart shell around the rim (about 0.5cm)
3. Bake for 10 minutes until the edges are golden.
4. After 10 minutes, the cookie dough will look risen and resemble a muffin, remove from the oven and use a spoon to flatten the centre of the cookie dough to form a well
5. Place the muffin trays in fridge to cool whilst you make the caramel
6. Peanut caramel: in a bowl, mix together the peanut butter, coconut oil and maple syrup until smooth.
7. Place a tablespoon in the centre of each cookie dough cup
8. Melt the chocolate and drizzle it over the top of each pod
9. Place in the fridge for 30 mins to allow the caramel to set before serving

*Storage tips: in an airtight container the fridge for up to 5 days or in the freezer for months, allowing it to thaw at room temperature for 5 minutes prior to serving