Caramel Bars

Caramel Bars

posted in: Brownies/Bars, Recipe | 0

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! 

Caramel Bar

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.

Caramel Bar

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.

Caramel Bar

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. 

Caramel Bar

Ingredients
175g Mixed Biscuits
65g Melted Butter
50g Butter
Light Condensed Milk Can
40ml Golden Syrup
100g Milk Chocolate

Instructions

Caramel Bar

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.

Caramel Bar

Pour the biscuit crumbs into a mixing bowl

Caramel Bar

Melt the 65g of butter in a small pan.

Caramel Bar

Pour the melted butter over the biscuit crumbs and stir well.

Caramel Bar

Pour the biscuit mixture into a lined and greased rectangle oven proof dish.

Caramel Bar

Place in the fridge to chill.Caramel Bar

Pour condensed milk and add butter and golden syrup

Caramel Bar

Over medium heat stir until the butter and syrup have fully incorporated into the condensed milk.
Caramel Bar

Pour the sweetened milk mixture over the biscuit base

Caramel Bar

Bake in the oven for 15 minutes at 180c

Caramel Bar

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.

Caramel Bar

Spread the chocolate evenly over, then allow to set either over night at room temperature or in the fridge for a couple hours.

Caramel Bar

Slice into smaller pieces using a warm knife and enjoy.

Caramel Bar
Serves 24
Indulgent slight soft caramel chocolate bar
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 175g Mixed Biscuits
  2. 65g Melted Butter
  3. 50g Butter
  4. Light Condensed Milk Can
  5. 40ml Golden Syrup
  6. 100g Milk Chocolate
Instructions
  1. 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.
  2. Pour the biscuit crumbs into a mixing bowl
  3. Melt the 65g of butter in a small pan.
  4. Pour the melted butter over the biscuit crumbs and stir well.
  5. Pour the biscuit mixture into a lined and greased rectangle oven proof dish.
  6. Place in the fridge to chill.
  7. Pour condensed milk and add butter and golden syrup
  8. Over medium heat stir until the butter and syrup have fully incorporated into the condensed milk.
  9. Pour the sweetened milk mixture over the biscuit base
  10. Bake in the oven for 15 minutes at 180c
  11. 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.
  12. Spread the chocolate evenly over, then allow to set either over night at room temperature or in the fridge for a couple hours.
  13. Slice into smaller pieces using a warm knife and enjoy.
Tejal's Kitchen http://www.tejalskitchen.com/
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