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

Product Information

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. Step 8: Spread the chocolate evenly over the top of the caramel shortbread. Then cover and pop into the fridge until set. 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. The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts. 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.

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! 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! Bake for about 15 minutes until golden, then leave to cool (they will firm up while cooling) on the tray. These hobnobs are ten times better than the ones you can buy, which at the moment is a bonus because you might not be able to buy them 🙂 .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 Butter: I use unsalted, then add a small amount of salt to the caramel layer. But feel free to use salted butter instead if you’d prefer it to taste like a salted caramel slice. Mmm! For the caramel To make the filling, put the cream cheese, mascarpone, soured cream, vanilla paste and 175g sugar in Bicarbonate of Soda – Essential for a little oomph. Don’t switch this out for baking powder as they do different things.

Milk Chocolate & Golden Syrup 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 There’s just the right amount of the 3 delicious layers– crunchy base, gooey caramel and chocolate on top. You know when you take that first bite and wish there was more or less of something? You won’t have that problem with this! About the ingredients The ‘problem’ is, with its 3 delicious sweet layers, it can be labour-intensive to make. That issue is solved with this very easy recipe for caramel slice. a mixing bowl and whisk with an electric mixer until smooth and runny. Whisk in the eggs, then sift over the plain flour and whisk that in. Pour the mixture into the chilled biscuit case, then transfer to the oven, on a baking sheet, and bake for 50-60 minutes until set around the edges with a good wobble in the middle. Remove from the oven, cool and chill overnight. Once the chocolate is two thirds melted, don't heat anymore - just stir until it's completely melted.

Foodies 100

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. McVities’s is just one of the big manufacturers chopping sugar from products. Last year Cadbury launched a new version of its Dairy Milk bar with 30% less sugar and has plans to release various other products in lower sugar versions. You could use any biscuit you fancy I went for a hobnob simply because they are my favourite. You could use any plain biscuit or if you want to use a chocolate biscuit or a biscuit with a filling head down to the alternatives section below for the alter amounts. Salt – When teamed up with unsalted butter, adding salt gives the best control of the overall flavour. Oats – Real hobnobs use a combination of jumbo oats and rolled oats. Either will work great on their own though.

Keep this in a container in the fridge until needed (this can be made ahead and kept for 1 week chilled).To make the salted caramel, heat the tinned caramel, butter and 3tbsp water in a saucepan. Bring to a simmer, whisking occasionally, then continue cooking over a medium/high heat for 10min, until it reaches 105°. Remove from the heat and stir in sea salt flakes. Leave to cool for 15min before pouring into the tart tin. Transfer to the fridge and chill for 1hr. 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. 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 Time for another recipe using Tiger Nut flour, and with it’s deliciously nutty flavour, I thought it would work amazingly well in a biscuit combined with caramel and chocolate – remember those Hobnobs? Yep, like that. So I attempted to make a healthier, vegan, dairy and gluten-free and no refined sugar version and they turned out pretty good! A baked nutty biscuit base smothered with a sweet caramel and coated in a raw chocolate…You wouldn’t guess these were kinda-good-for-you treats! 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!

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%. Public Health England has a voluntary sugar reduction programme with food manufacturers and shops on products including cakes, chocolate, breakfast cereals, yogurts and biscuits. For the biscuit crust, whiz hobnobs to fine crumbs in a food processor, then pulse in the cocoa and melted butter until well combined. Tip into a 23cm (9in) deep tart tin and using a spoon or your hands, press firmly into the base and up the sides. Chill while you make the filling. Growing up, I sampled LOTS of versions of this delicious, decadent slice. So I know what a good one tastes like ;-).This announcement shows reducing sugar in biscuits is possible and we look forward to seeing further reductions in the future.” Most Read Dr Alison Tedstone, chief nutritionist at Public Health England, said: “We’re pleased that McVitie’s is the latest household name to commit to offering healthier products. 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.