Break the dark chocolate into a small glass bowl placed over a small saucepan of simmering water. Then add the butter and melt the two together, stirring until well mixed.
Laying each biscuit flat on the work surface so as not to break them, carefully spread 12 with a generous and even layer of Philadelphia.
Next, spread a similar amount of dulce de leche (or caramel) over the cream cheese. Top with a plain biscuit to sandwich the fillings.
Half dip each sandwich biscuit into the chocolate and lay on some greaseproof paper. Allow the chocolate to set before serving.
Cook's tip: Use Philly Light as a lighter option!
*All information included in this recipe has been provided by Mondelez UK.