Mcvitie's Caramel Digestives Milk Chocolate 300 g (Pack of 15)

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Using a tinned caramel in place of making your own, will NOT work. Tinned caramels do not set, so it'll be messy. When I posted my Salted Caramel Nut Slicerecipe my readers were launched into the delicious world of nutty, salty and sweet – HEAVEN. Preheat the oven to 160°C/fan140°C/gas 3. Lightly oil a 20cm loose-bottomed cake tin. Whizz the biscuits and cocoa to fine crumbs in a food processor. Add the butter and whizz until the mixture has the texture of wet sand, then press into the bottom of the cake tin. Chill the base while you make the filling. Digestive Biscuit Chocolate Cake is an Eggless & Flourless Dessert that is absolutely possible to make with kids. In fact, I highly recommend making this fun kids-friendly dessert cake with them.

Oh hey there, anew Biscoff related recipe that I know you are all going to adore and LOVE! Why would you not love it?! Biscoff biscuits, caramel, and Biscoff spread all in one delicious combination of heavenly bites. Is it too far to say I would happily eat the entire traybake?! The problem with such things as this is that you can’t taste test how salty it is as it is really really hot. Obviously. If you are nervous about how salty it will be then start with less, maybe two pinches of sea salt (See my notes below!) and you will be fine! To make the glaze, put the sugar in a heavy-based frying pan over a low heat and melt, without stirring, until it turns a rich red caramel colour. Add the cream and butter, stirring constantly (be careful in case it spits) until combined. Leave to cool for a few minutes, stirring often. Add a little salt to taste if you like.This will keep in an airtight container for at least 1 week, or you can freeze for up to 3 months – if they last that long! I have obviously always adored anything caramel, especially anything salted caramel. This is obvious, just search caramel on my blog and you will find soooo many references to the heavenly creation.

The new biscuits are here for a limited time only, but the good news is the most popular flavour will win a permanent place in the McVitie's family. All you need to do is cast your vote on McVitie's social channels and the winning flavour will be announced in early summer. There is quiiiite a lot of biscuit in this recipe, but its an optional thing. The reason I use 500g of biscuits in this recipe is that a 9″ square is equivalent to a 10″ round recipe, and that’s pretty darn big. You can use less if you wish, but as you may have noticed from other recipes such as my Biscoff cheesecake, I love a deep biscuit base. For the filling, whip the cream cheese, soured cream and caramel in a large bowl. Add sea salt to taste. However, I decided that it was about time I posted my recipe for my Salted Caramel Millionaires Shortbread as I have had soooo many requests for it!Meanwhile, melt the chocolate for coating using the double boiler method and carefully spoon them over the biscuit chocolate cake dessert until completely covered.

If you wanted to make an 8″ round bake, the same as a 10″ round bake, you would need to multiply a recipe by 1.6x. So, the 300g of biscuits in a cheesecake, would become 500g. There are notes below on if you want to make it thinner, however!The classic Digestive biscuit has just been given a brand new upgrade, as McVitie's have launched a new 'Best of British' range combining nostalgic flavours with their iconic biscuit.

Put the butter and sugar into a saucepan over a gentle heat, stirring regularly until the sugar has dissolved.Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Alternatively you can warm up a large sharp knife with boiling water and try cutting your slices using this! Allow the dessert to set in the refrigerator for 2-3 hours. TIPS TO MAKE THE BEST NO-BAKE CHOCOLATE BISCUIT CAKE