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

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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 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. 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. 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.

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. Public Health England has a voluntary sugar reduction programme with food manufacturers and shops on products including cakes, chocolate, breakfast cereals, yogurts and biscuits. Hobnobs get their flavor from oats and a lovely ingredient called golden syrup, a British baking staple. Golden syrup is an invert sugar (like corn syrup) that prevents sugar crystals from forming, so they’re used in caramel and candy-making. Like its name indicates, golden syrup has an amber, golden color. Golden syrup, unlike corn syrup, has a rich flavor that’s not pure sugar; it tastes caramel-y and buttery which makes it a great addition to baking recipes. While golden syrup used to be super difficult to find in the US, it’s pretty easy to find online or at higher-end stores (I think possibly because of the popularity of Bake-Off). If you can’t find it, you can absolutely substitute a mild honey. That said, I do think it’s worth the effort of finding the golden syrup. Bicarbonate of Soda – Essential for a little oomph. Don’t switch this out for baking powder as they do different things. 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 ingredientsGolden Syrup – This is a really key ingredient for both flavour and texture but I realise it’s not available everywhere in the world. Corn syrup is a good alternative if you can’t get it. 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 🙂 . Biscuits: The great thing is that you can use almost any biscuits you like to make the base. Since I’m in Australia, I tend to use plain sweet biscuits like Marie, Arrowroot, Scotch Fingers or Digestives. You could even try Anzac biscuits! In the UK, I’d try Rich Tea, Shortcake, Nice, Digestives or even Hobnobs. Use gluten free biscuits for a gluten free caramel slice, or how about ginger biscuits or Lotus Biscoff for something completely different?

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.

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This announcement shows reducing sugar in biscuits is possible and we look forward to seeing further reductions in the future.” Most Read For the caramel I would recommend using unsalted butter rather than a baking spread as it helps the caramel to set better. Related Posts 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 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 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

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. Oats – Real hobnobs use a combination of jumbo oats and rolled oats. Either will work great on their own though. 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!Now make the chocolate topping – gently heat the cashew butter, coconut oil and honey/maple syrup in a small pan. Remove from the heat and whisk in the cacao powder until smooth. Sugar – Light brown soft sugar is best overall for hobnobs. If you switch to caster sugar they will spread more when baking and become a darker golden colour.