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

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In a small bowl, melt the butter and golden syrup together in the microwave in 10 second intervals. Set aside to cool. Carefully spoon over some chocolate sauce over each biscuit to cover the layer of caramel. Make sure it goes all the down the sides too to cover the biscuits (if you wish!). Leave them to set for at least 2 hours…then you’re ready to enjoy! 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 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!

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! Growing up, I sampled LOTS of versions of this delicious, decadent slice. So I know what a good one tastes like ;-). To make the filling, put the cream cheese, mascarpone, soured cream, vanilla paste and 175g sugar in 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.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.

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! Hobnobs get their flavor from oats and a lovely ingredient called golden syrup, a British baking staple. Golden syrup is an invert sugar (like corn syrup) that prevents sugar crystals from forming, so they’re used in caramel and candy-making. Like its name indicates, golden syrup has an amber, golden color. Golden syrup, unlike corn syrup, has a rich flavor that’s not pure sugar; it tastes caramel-y and buttery which makes it a great addition to baking recipes. While golden syrup used to be super difficult to find in the US, it’s pretty easy to find online or at higher-end stores (I think possibly because of the popularity of Bake-Off). If you can’t find it, you can absolutely substitute a mild honey. That said, I do think it’s worth the effort of finding the golden syrup. Once the chocolate is two thirds melted, don't heat anymore - just stir until it's completely melted. 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. 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.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 Chocolate: I like to use a good quality dark chocolate for my caramel slice topping. You know, to balance out the intense sweetness just a tad. But of course you can use any chocolate – milk, white, caramel (Caramilk!), Mint, or any other kind you can think of.

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. Milk Chocolate & Salted Caramel 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, Salt, Emulsifiers ( Soya Lecithin, E472e), Flour ( Wheat Flour, Calcium, Iron, Niacin, Thiamin), Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Natural Flavouring, Glucose-Fructose Syrup, Product contains 21% Hobnobs Biscuit pieces 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. Step 6: Pour the caramel onto the biscuit base and smooth it out. Pop into the freezer or fridge just while you melt the chocolate for the top. Sweetened condensed milk: Grab a tin of Nestle, or just a supermarket’s home brand. Either is fine. Just don’t grab evaporated milk by mistake. It’s not the same thing and won’t work in this recipe.Keep this in a container in the fridge until needed (this can be made ahead and kept for 1 week chilled). 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. This follows the introduction of a sugar tax on soft drinks in 2018, which has seen the sugar content in fizzy drinks drop by an average 28.8%.