Salted Caramel Biscuit Bars

Group 1
Ingredient
KG
%
Digestive Biscuit Crumb
0.500
100.00
Melted butter/margarine
0.120
24.00
Golden syrup
0.150
30.00
Salted Millionaires Caramel
0.450
90.00
Baker's chocolate
0.150
30.00
Total Weight: 1.370
  1. Add the Digestive Biscuit Crumb (or Palm Free Digestive Biscuit Crumb) to a mixing bowl.
  2. Melt the butter and syrup together, add to the crumb and gently blend.
  3. Scale into a foil and press down to achieve a smooth base, then chill.
  4. Warm the Salted Caramel to 65℃ until fluid and pour over the base, even out and then leave to cool.
  5. Cover with melted baker̥s chocolate.
  6. Decorate with No Bake Chocolate Slice before the chocolate has set.
  7. Leave to cool, then cut into slices.
Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Finished Product

Finished Product

Dessert, Sliced Line, Sweet Good, Traybake

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