McVitie's Hobnobs Milk Chocolate & Salted Caramel Flavour Oaty Snack Bars 6 Pack (180g)

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For the caramel I would recommend using unsalted butter rather than a baking spread as it helps the caramel to set better. Related Posts I’m not sure if people still want baking recipes, I understand that some ingredients are really hard to get hold of. However, baking is so rewarding, it can help to lift your mood, it’s a lovely bit of escapism and it’s great way to let people know you care.

Bake for about 15 minutes until golden, then leave to cool (they will firm up while cooling) on the tray. To make the filling, put the cream cheese, mascarpone, soured cream, vanilla paste and 175g sugar in It’s a no bake slice! Instead of a homemade shortbread base that you have to bake, you use a crushed biscuit base instead. You don’t have to bake the caramel either. Dr Alison Tedstone, chief nutritionist at Public Health England, said: “We’re pleased that McVitie’s is the latest household name to commit to offering healthier products. Melt the chocolate in a microwavable bowl in 10 second intervals. Stir really well between each time.Flour – Self raising flour is best but if you don’t have any, you can use 125g of plain flour and 1.5 tsp of baking powder instead.

Milk Chocolate & Coconut Flavour: Rolled Oats (34%), Glucose Syrup, Milk Chocolate (12%) [Sugar, Cocoa Butter, Cocoa Mass, Dried Skimmed Milk, Dried Whey ( Milk), Butter Oil ( Milk), Vegetable Fats (Sal and/or Shea, Palm), Emulsifiers ( Soya Lecithin, E476), Natural Flavouring], Vegetable Oil (Palm), Wheat Flakes (4.5%) [ Wheat Flour, Wheat Bran, Sugar, Barley Malt Extract, Salt, Honey], Crisped Cereals (4.5%) [Wholemeal Wheat Flour, Rice Flour, Sugar, Malted Barley Flour, Malted Wheat Flour, Salt, Vegetable Oil (Rapeseed), Calcium Carbonate, Emulsifier ( Soya Lecithin)], Wholemeal Wheat Flour (4.5%), Sugar, Humectant (Glycerine), Maltodextrin, Water, Partially Inverted Sugar Syrup, Emulsifiers ( Soya Lecithin, E472e), Flour ( Wheat Flour, Calcium, Iron, Niacin, Thiamin), Salt, Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Natural Flavouring, Glucose-Fructose Syrup, Product contains 21% Hobnobs Biscuit pieces The ‘problem’ is, with its 3 delicious sweet layers, it can be labour-intensive to make. That issue is solved with this very easy recipe for caramel slice. Step 4: To make the caramel layer, pour the condensed milk into a medium saucepan. Then add the butter, salt and golden syrup if using. In a small saucepan over a low-medium heat (or in bowl in 10 second intervals in the microwave) melt together the butter (125g | 1/2 Cup + 1 tbsp) and golden syrup (1 tbsp) then set aside to cool. Transfer the caramel to a bowl, add 3 tbsp reserved juice from the oranges, then leave to cool (you can add more juice if the caramel sets too firmly as it cools). Tip the orange wedges onto a few layers of kitchen paper, then pat gently with more kitchen paper to dry them slightly.To make the base, I blitzed the hobnobs in a food processor until they resembled breadcrumbs. Next, I added in the melted butter and blitzed again until the mixture resembles wet sand. Related Posts In a small bowl, melt the butter and golden syrup together in the microwave in 10 second intervals. Set aside to cool. Golden Syrup – This is a really key ingredient for both flavour and texture but I realise it’s not available everywhere in the world. Corn syrup is a good alternative if you can’t get it. Now make the chocolate topping – gently heat the cashew butter, coconut oil and honey/maple syrup in a small pan. Remove from the heat and whisk in the cacao powder until smooth.

Butter: I use unsalted, then add a small amount of salt to the caramel layer. But feel free to use salted butter instead if you’d prefer it to taste like a salted caramel slice. Mmm! For the caramel

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It’s the easiest way to make caramel slice! Throw it together at the last minute with a handful of ingredients you probably already have in your pantry. It’s a great one for the kids to help with, too! The Guittard chocolate I dipped them in is delicious and I was much more generous with my biscuit to chocolate ratio than the shop bought kind. For the biscuit crust, whiz hobnobs to fine crumbs in a food processor, then pulse in the cocoa and melted butter until well combined. Tip into a 23cm (9in) deep tart tin and using a spoon or your hands, press firmly into the base and up the sides. Chill while you make the filling.