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

£9.9
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McVitie's Hobnobs Milk Chocolate & Salted Caramel Flavour Oaty Snack Bars 6 Pack (180g)

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

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Description

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. Chocolate: I like to use a good quality dark chocolate for my caramel slice topping. You know, to balance out the intense sweetness just a tad. But of course you can use any chocolate – milk, white, caramel (Caramilk!), Mint, or any other kind you can think of. 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. 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.

Push the mixture into your tart tin. I found it easiest to put all the biscuit mixture into the centre of the tart tin and then push it into the sides. I used this loose bottomed base tart tin because I find it easier to get the tart out once it is finished. Milk Chocolate & Coconut 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, Emulsifiers ( Soya Lecithin, E472e), Flour ( Wheat Flour, Calcium, Iron, Niacin, Thiamin), Salt, Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Natural Flavouring, Glucose-Fructose Syrup, Product contains 21% Hobnobs Biscuit pieces 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! Oats – Real hobnobs use a combination of jumbo oats and rolled oats. Either will work great on their own though. 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.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! 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. 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. Tip some of the mixture into the oiled cake tin. Using your fingers and a metal spoon, flatten the biscuit mixture onto the base, then start to build up the sides, adding extra mixture and working it up the tin to form thin walls. Once you’ve used up all the mixture, chill the base in the fridge. Heat the oven to 160°C/140°C fan/gas 3.

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 I’m not sure if people still want baking recipes, I understand that some ingredients are really hard to get hold of. However, baking is so rewarding, it can help to lift your mood, it’s a lovely bit of escapism and it’s great way to let people know you care. 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. Growing up, I sampled LOTS of versions of this delicious, decadent slice. So I know what a good one tastes like ;-).

Confirmation

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! 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. Bicarbonate of Soda – Essential for a little oomph. Don’t switch this out for baking powder as they do different things. What a better way to celebrate the new season–whether its the newest season in the UK or the US Netflix series of Bake Off The Great British Baking Show–than with these Hobnobs? . Side note: the new season available on US Netflix is the season I watched here in the UK last year. Let me tell you, it’s a good one!

Step 7: Melt the chocolate in the microwave. I usually do this in 30-second bursts until it’s almost completely melted (1.5 – 2 minutes). Then I stir well to finish melting. At this point you can add the drizzle of oil. 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.This announcement shows reducing sugar in biscuits is possible and we look forward to seeing further reductions in the future.” Most Read

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 & 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 piecesa 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. To make the filling, put the cream cheese, mascarpone, soured cream, vanilla paste and 175g sugar in



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