"These childhood treats take you back with that classic combination of biscuit, caramel and chocolate. When you fancy some chocolate, these really do the job well. Everyone loves them, and so will you."
Chocolate Caramel Biscuit Bars
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- Recipe Card
Prep time 40mins
Cook time 1hr 10mins
Serves or Makes: 12
Recipe Card
For the biscuit base
ingredients
- 100 gram macadamias
- 100 gram jumbo rolled oats
- 2 tbsp brown rice syrup or maple syrup
- 2 tbsp coconut oil, melted
- 1/2 teaspoon vanilla powder
- Pinch of himalayan salt
For the caramel
ingredients
- 200 gram medjool dates, pitted
- 3 tbsp almond butter
- 3 tbsp water
- 1/4 teaspoon vanilla powder
- Pinch of himalayan salt
For the chocolate glaze
ingredients
- 100 milliliter coconut oil, melted
- 60 gram cacao powder
- 50 gram maple syrup
For the biscuit base
Method
Step 1
Place the macadamia nuts and oats into the food processor. Blend until they have broken down to flour, then add the remaining ingredients and process until well incorporated.
Step 2
Line a small rectangular tin with parchment paper and press the biscuit base into it. If your tin isn’t quite the right size, just push the mixture to one end and make sure the biscuit is about half a centimetre deep. Place in the freezer to firm up while you make the caramel.
For the caramel
Step 1
Place all the ingredients into your blender and process until smooth. If it’s still quite thick, just add another tablespoon of water. Spread your caramel over the frozen biscuit base and pop the tin back in the freezer for another hour.
Step 2
Remove the tin from the freezer and carefully lift your caramel topped biscuit out. Remove the parchment paper and place on a chopping board. Working quickly, cut the caramel biscuit in half, and then cut each half lengthways into long rectangular bars and place back into the freezer.
For the chocolate glaze
Step 1
Whisk all the ingredients together in a bowl and use the glaze immediately. Spread a clean sheet of baking paper on a tray. Dip each bar into the chocolate glaze to cover them liberally all over, gently shake off any excess and place them onto the lined tray, making sure they are the right way up with the biscuit on the bottom.
Step 2
Store the chocolate caramel biscuit bars in the freezer to allow the chocolate glaze to harden. Eat within 5 to 10 minutes of removing them from the freezer. Enjoy.