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

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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.

Lightly oil the cake tin. Whizz the biscuits and hazelnuts in a food processor until very finely ground. With the motor running, pour in the butter with a pinch of salt, then whizz until the mixture looks like wet sand. To make the salted caramel, heat the tinned caramel, butter and 3tbsp water in a saucepan. Bring to a simmer, whisking occasionally, then continue cooking over a medium/high heat for 10min, until it reaches 105°. Remove from the heat and stir in sea salt flakes. Leave to cool for 15min before pouring into the tart tin. Transfer to the fridge and chill for 1hr. 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.

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What a better way to celebrate the new season–whether its the newest season in the UK or the US Netflix series of Bake Off The Great British Baking Show–than with these Hobnobs? . Side note: the new season available on US Netflix is the season I watched here in the UK last year. Let me tell you, it’s a good one! To make the filling, put the cream cheese, mascarpone, soured cream, vanilla paste and 175g sugar in 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.

Biscuits: The great thing is that you can use almost any biscuits you like to make the base. Since I’m in Australia, I tend to use plain sweet biscuits like Marie, Arrowroot, Scotch Fingers or Digestives. You could even try Anzac biscuits! In the UK, I’d try Rich Tea, Shortcake, Nice, Digestives or even Hobnobs. Use gluten free biscuits for a gluten free caramel slice, or how about ginger biscuits or Lotus Biscoff for something completely different? Golden syrup: This is actually an optional ingredient, since it can be difficult to find in some places. Just a couple of tablespoons does give the caramel an extra depth of flavour (that’s hard to describe!), but you can easily replace it with another kind of syrup (corn, maple, honey, date). Or just skip it altogether! 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 Melt the chocolate in a microwavable bowl in 10 second intervals. Stir really well between each time. So I am going to carry on baking and sharing recipes with you. If there’s anything you’d like me to make, anything you have that you want to use up or something that you have no idea how to use – well drop me a comment and I will try to help you.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.

Growing up, I sampled LOTS of versions of this delicious, decadent slice. So I know what a good one tastes like ;-). For the chocolate filling, melt both chocolates over a pan of simmering water or in a microwave. Set aside to cool to room temperature. Whip the cream to soft peaks and fold the chocolate into the cream until combined. Place spoonfuls of chocolate mix over the caramel layer, and spread gently to cover. If you want a smooth surface, dip a palette knife in very hot water, wipe dry, and spread over the chocolate to smooth. Return to the fridge to set for at least 4hr or overnight. Step 7: Melt the chocolate in the microwave. I usually do this in 30-second bursts until it’s almost completely melted (1.5 – 2 minutes). Then I stir well to finish melting. At this point you can add the drizzle of oil. 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! Once the chocolate is two thirds melted, don't heat anymore - just stir until it's completely melted.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.