McVitie's Digestive 5 Caramel Millionaire Individually Wrapped Slices, 109.9 g (Pack of 1)

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So, who can honestly say no to a new millionaires shortbread style recipe? Certainly not me. I will say from the off, so as to stop any pedantic people… no, it’s not actually shortbread, but its a type of traybake. If you say millionaires shortbread, people get the idea, and when you add Biscoff on top of that, people automatically go ‘oooooh…’. I used the same shortbread recipe that I used in my Millionaires Shortbread, and the same caramel recipe as in my Salted Caramel Nut Slice, but I added the salt to the caramel itself this time.

Butter – Always use unsalted butter in baking as it gives you control of the salt content/flavour. Ensure this is at room temperature for the biscuit layer. When making the caramel, stir constantly and right into the edges. If you don’t, you could get burnt bits running through. If you are doing this by hand, you can add all three ingredients together, making sure the butter is cold and cubed, and rub the mixture together with the tips of your fingers until it creates a bread crumb texture. Then, you effectively knead it together to form the dough. ButterStep 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 practically un-Australian for a bakery to NOT sell Caramel Slice. Withasimple coconut biscuit base, soft caramel filling and a chocolate topping, it’sone of those treats that’s craved by kidsand grown ups. The chocolate part is quite straight forward – you just want to melt it, and cover the top, and let it set as well. I used a mix of milk and white chocolate, but you can use whatever you fancy! All milk, all dark, all white.. or all three! Any flavour you fancy too. It’s epic and easy! Portion Don’t be tempted to increase the heat to speed up the cooking of the caramel. It will likely catch on the bottom and burn.

So… once you’ve reached the end of making it, you enjoy it. However, cutting it up can be an issue for some. As I used a 9″ square tin, I use a 26cm knife to cut it. This is because the knife is larger than the traybake, and it makes it a hell of a lot easier. I tend to make sure it’s straight, score the chocolate ever so slightly, and then just cut straight down.Alternatively you can warm up a large sharp knife with boiling water and try cutting your slices using this! Growing up, I sampled LOTS of versions of this delicious, decadent slice. So I know what a good one tastes like ;-). I use a gas hob because I much much prefer it for making caramel. I get that not everyone has gas though – some have electric, some have induction – but on my gas hob, I usually use between level 7 and 6 of strength on a medium-size ring, on my 9 level hob. 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?! You can try a few different other things, such as scoring the chocolate when it’s not fully set yet, or heating the knife before cutting – but honestly, I just find using a large and sharp knife and going straight down is the best method for me! Storing millionaires shortbread

Heavy - Active for much of the day, walking non-stop and carrying objects. Typical jobs: hospital/ward nurse, waitressing in a busy restaurant, cleaner, porter, labourer/construction worker, gardener, farm worker. Leisure Activity Level 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. Light - Have a job that involves long periods of sitting (office-based / driving) or are home-based and sitting for much of the day. Typical jobs: office worker, sales rep, bus/taxi/lorry driver. 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! Stir until everything has dissolved thenbring to the boil. STIR OFTEN AND VIGOROUSLY. Onceboiling, stir continuously so it doesn't catch and burn on the bottom/in the edges of the pan.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! 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… These were fridge cold too – you can see the surface is sweating on this hot summer day I made them! days in an airtight container – in the fridge if it’s warm weather, otherwise in the pantry is fine.

I’ve tried countless recipes over the years including fromsome well known cooks, and classic “best ever” recipes but always experienced problems such as: Stir the caramel filling constantly: Prevent the caramel from burning by stirring it constantly while on the stove. You might notice a few brown specs caught at the bottom of the pot. This is not a problem and will not affect the taste. It’s a no bake slice! Instead of a homemade shortbread base that you have to bake, you use a crushed biscuit base instead. You don’t have to bake the caramel either. Grease and line the baking tin then preheat your oven to 180°C/Fan 170°C/356°F. Beat together the butter and sugar in a stand mixer (or large bowl with an electric hand whisk) until light and fluffy.I think some recipes make Caramel Slice overly complicated, trying to make the caramel using a traditional candy making method which calls for a thermometer and exact caramel temperatures.