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

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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! 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 Biscoff is one of my most favourite things on the entire planet. It’s a sweet yet spicy biscuit in a way, with the caramelised taste of wonder. The spread is even better. If you are a fan, I’d recommend dipping a lotus biscuit into the spread and devouring just that. Literal heaven. But anyway, as I was saying… 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. 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! The new flavours are: Cherry Bakewell, Marmalade on Toast and Strawberries & Cream, perfect for adding a new twist to the classic teatime treat. 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! For the filling, whip the cream cheese, soured cream and caramel in a large bowl. Add sea salt to taste. When cooked, take the cheesecake out of the oven and leave to cool in the tin for 45 minutes, then remove from the tin and chill overnight.

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. This particular beauty is heavily inspired by my Malteser millionaires shortbread, and oh my actual days. It is essentially the exact same thing, but swap all Malteser related goodies out for Biscoff. Yeah, maybe you don’t need to read an entirely new post on it, and I maybe don’t need to write it, but seeing as I can’t find anything similar on google yet…! Meanwhile, melt the chocolate for coating using the double boiler method and carefully spoon them over the biscuit chocolate cake dessert until completely covered.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. Put the butter and sugar into a saucepan over a gentle heat, stirring regularly until the sugar has dissolved.

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. I decided to use a mix of chocolates on top of my shortbread this time because I love the mix of them, and its an easier way to decorate something without much effort. You can of course just use one type of chocolate, but it isn’t as pretty! These were a big hit in the Traybakes household. The base is sweet and a little crumbly and, funnily enough, a little bit fudgy too.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.

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?! I use Maldon Sea Salt as it tastes delicious and I like my caramel salty so I use the 3 pinches - I really really recommend using Sea Salt over ground fine salt as the taste is better and it's easier to use compared to the fine salt where you could easily add in far too much. When I posted my Salted Caramel Nut Slicerecipe my readers were launched into the delicious world of nutty, salty and sweet – HEAVEN. 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. This Easy Peasy Chocolate Fridge Cake makes an excellent treat for birthday parties and after-school treats. They make excellent edible gifts for friends and family. EASY CHOCOLATE RECIPES TO INSPIRE YOU

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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. Melt the chocolate& butter using the double boiler method. Stir in the condensed milk until well combined.