Stir through the melted butter evenly. Put the butter and sugar into a saucepan over a gentle heat stirring regularly until the sugar has dissolved.
Easy No Bake Chocolate Peanut Butter Bars Recipe The Whoot Peanut Butter Bars Recipe Peanut Butter Chocolate Bars Digestive Cookies
3 cups x 21 Digestive Biscuits 125g Butter.
Digestive biscuit base caramel slice. I admin I didnt do this particularly evenly or smoothly but like I said I dont make things to look good I make them to taste good. Bring the mixture to a slow boil and then simmer for about 5 mins stirring with a wooden spoon so it doesnt stick. Line a 20X28cm rectangular slice tin with baking paper and set aside.
397g Tin Condensed Milk 34 cup Light Brown Soft Sugar 90g Butter 2 Tablespoons Golden Syrup. Crush the biscuits to create fine crumbs. Then mix with the caramel and press into a.
Pour the crumbs into a loose-bottomed tin and smooth around with the back of a spoon. Preparation Roll the biscuit dough into a log and chill in the fridge then slice into rounds. Gently heat the sugar and remaining butter in a heavy based non-stick pan stirring until melted.
Place the butter sugar condensed milk and syrup in a small saucepan over a gentle heat. Add the brown sugar and coconut and stir to combine. Add the condensed milk and bring to a rapid boil stirring continuously.
For chocolate digestives place baked and cooled digestives onto a wire rack and pour over melted. This will be a little easier if you have chilled your base. 6 ounces 170g Plain Chocolate 30ml Water 4 ounces Golden Syrup 2.
To make the base sift the plain flour into a bowl. Smooth the caramel over the biscuit base. This Turkish Delight Slice is the BEST no-bake slice ever.
Add the condensed milk and simmer gently for about 10 minutes until slightly thickened but without changing colour. Melt your chocolate I used Milk but you could use any type you like and pour over the layer of caramel. Once cooled chill in the fridge.
Pour the caramel over the base then allow to cool. A basic biscuit base made with Turkish Delight chocolate and scattered with extra chunks of Turkish delight. Preheat oven to 180 degrees celsius fan-forced.
Cook for around a minute or until the filling has thickened. Remove the pan from the heat and pour the caramel. Alternatively use a food processor to pulse the biscuits to a breadcrumb consistency pour in the melted butter and combine well.
Put the biscuits into a strong clean plastic bag and crush with a rolling pin.
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