A crunchy biscuit base with a layer of soft creamy caramel and indulgent chocolate is what I call a super duper naughty treat. A bite of one of these ended up being 2 pieces and far too many calories to even think about. These very moorish bars are perfect with a cuppa tea and an afternoon on the sofa with a good book. As mummy’s we need to make sure we have a little me time, even if it is only a quick 1 hour on the weekends in between cleaning and cooking!
These Caramel Bars are a great way to use up some of those slightly old biscuits still sitting in the cookie jar that just don’t get eaten, or the kids least favourite usually because they are not covered in chocolate or sugar! Once made, they do store well, either out for about 10 days or so, or you can store them in the fridge for a few months, but the the bars will harden up a little.
Making caramel using condensed milk is cheating a little, but it’s the easy way. Sometimes taking the easy was isn’t all bad, specially which how amazing condensed milk caramel tastes. I recently also made a condense milk Caramel dip recipe with is super quick and delicious. Instead of golden syrup you can use caster sugar, just remember to make sure it is fully dissolved before placing in the oven, or you might find the caramel isn’t smooth and has small sugar crystals.
When I was pregnant with my first child, I some how almost 5 stones…yes I know it’s probably as much as a 8 year old child, and back then I didn’t cook much or bake…so could you imagine how much weight I could of gained if I did?! When I tried these bars ( just a tiny bite as I try to stay away from dairy), I thought to myself that these are so delicious and I’m sure I could of devoured these in days back then! Things happen for a reason, and for the sake of my thighs I’m glad I’ve given up dairy.
175g Mixed Biscuits
65g Melted Butter
Light Condensed Milk Can
40ml Golden Syrup
100g Milk Chocolate
In a blender add assorted biscuits, I used digestives, rich tea, ginger biscuits and choc chip cookies then blitz into crumbs. You can alway add to a bag, then bash with a rolling pin.
Pour the biscuit crumbs into a mixing bowl
Melt the 65g of butter in a small pan.
Pour the melted butter over the biscuit crumbs and stir well.
Pour the biscuit mixture into a lined and greased rectangle oven proof dish.
Place in the fridge to chill.
Pour condensed milk and add butter and golden syrup
Over medium heat stir until the butter and syrup have fully incorporated into the condensed milk.
Pour the sweetened milk mixture over the biscuit base
Bake in the oven for 15 minutes at 180c
Melt chocolate in a microwave proof glass bowl in the microwave for 30 seconds at a time stirring in-between until full melted, then pour over the hot caramel base.
Spread the chocolate evenly over, then allow to set either over night at room temperature or in the fridge for a couple hours.
Slice into smaller pieces using a warm knife and enjoy.[yumprint-recipe id=’60’]
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