Personally, I hateee it when the caramel filling oozes out of a caramel slice every single time you go to take a bite, so I make my caramel a little thicker. The idea here is to thicken the caramel so it sets enough to hold in a bar shape and develop the caramelly flavour. This will take about 10 minutes, but this will depend on how big your saucepan is/how hight a heat you have it on, so use the middle picture below as a colour guide. ![]() The mixture should then be placed over a medium-low heat and cooked, until its turned a gorgeous caramel colour and is thickened. At this point I would also weigh out the peanut butter separately, so you have that ready to go once the caramel is made. ![]() I find it best to cut the butter up into chunks so it melts quicker and more evenly. You can then combine all your ingredients in the pan (bar the peanut butter!) – so that’s the full tin of condensed milk, soft light brown sugar, golden syrup and butter. If you don’t have one, you’ll just need to be a little more careful and keep the heat slightly lower to help prevent it catching. Having a heavy-bottomed pan really helps to prevent your caramel from burning. Finally, the tin should go into the fridge to set while you begin making the caramel.įor the caramel step you’ll need to have a large heavy-bottomed saucepan ready. You can do this with the back of a spoon, the flat base of a measuring cup or even just your hands! Either way it needs to be nice and even, as this is the base your caramel and chocolate will be poured onto. Once you’ve poured the biscuit mixture into the tin, it needs to be pressed down to make a compact even base. Without baking paper it will be an absolute nightmare to get out of the tin – so don’t skip this step!! Now what do I mean by a prepared tin?īecause this bake will be setting in the fridge, you need to line the tin with baking paper, tall enough so you can use the edges like ‘handles’ to remove the finished bake. The mixture should then be poured into a prepared tin. The biscuits need to be crushed to fine crumbs – either using a food processor, in a sealed sandwich bag with a rolling pin, or even just in a bowl carefully using a rolling pin again! Once the biscuits are all crumbs you can stir in melted butter, until it starts to clump slightly. The first step is undoubtedly the easiest. The caramel filling is the only stage where you need to be a little more careful and prepared, as you’ll need to stir the mixture almost continuously to prevent it catching and burning! But don’t worry, as long as you read the full recipe first you will be absolutely fine and well on your way to the most delicious salty/sweet biscuit bars before you know it! Making the biscuit base The biscuit base, the caramel filling and the chocolate topping. This really is a quite a simple recipe, especially as it’s easily broken down into three stages. How to make peanut butter caramel biscuit bars I used a crunchy version for these biscuit bars as I wanted a little additional crunch in the filling, but if you prefer smooth you can use that instead. Crunchy Peanut Butter – The peanut butter is mixed into caramel before you pour it onto the biscuit base, so you want to choose your favourite brand. ![]() Condensed milk already has sugar in it, which helps to prevent crystallisation occurring when you make the caramel, making it much easier to make! It also makes for a wonderfully rich and thick caramel, that is exactlyyy what you need for a millionaires/caramel slice. Condensed milk – You’ll need a full tin of condensed milk to make the caramel filling.Mixed with melted butter it creates a delicious and crumbly texture – exactly like you would use for a no-bake cheesecake. Digestives – This is for the biscuit base.The perfect sweet treat! Key Ingredients You’ll Need Oh and a smattering of chopped peanuts too! The combination of a crumbly buttery biscuit base, smooth and creamy peanut butter caramel, silky milk chocolate and crunchy peanuts is soooo moreish. But thats what makes this a no-bake recipe and so simply delicious! Crunchy peanut butter is mixed into the caramel to make a salty sweet filling, and its all smothered in silky melted milk chocolate. These biscuit bars are made with crushed up digestives, so not a true shortbread. Millionaires slice, caramel shortbread, caramel squares…whatever you call it, they’re all delicious.
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