Stripy Caramel Biscuits No Bake Recipes

NO-BAKE CARAMEL SLICE

Steps:

• Line a small lamington tray with baking paper and set aside.
• Crush the biscuits in a food processor until they are broken into small pieces.
• In a saucepan, combine the butter, condensed milk and syrup.
• Melt, over low heat, continually stirring until the mixture is golden and quite thick. It will start coming away from the sides of the saucepan.
• Take off the heat and add to the biscuits.
• Mix well until all biscuit pieces are covered.
• Spread the mixture out in the prepared tray and push down to flatten.
• Set in the fridge while you melt the chocolate.
• Add the chocolate to a microwavable bowl.
• Heat in the microwave until melted, stopping every 30 seconds to stir.
• Spread the chocolate over the top of the slice and place the slice in the refrigerator.
• Leave in the fridge for a few hours until the chocolate is set.
• To cut, take the slice out of the fridge an let sit on the counter for about 10 minutes before cutting so as to not crack the chocolate.
• Enjoy!

NO BAKE BISCUIT CAKE

Steps:

• Imagine you are building a brick wall. Essentially the cake consists of two different layers.
• Place three biscuits next to each other. Slather with caramel and grate some chocolate over it.
• Place half a biscuit on each end on top of the caramel, and the other two in the middle. Cover with caramel and grate some chocolate on top.
• Now continue with A, then B, then A, etc. I ended up with 9 levels in total.
• When you are done, cover the cake with the leftover caramel.
• Place the cake in the fridge overnight and enjoy the next day.

SALTED CARAMEL BISCUIT BARS

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment.
• For the base, blitz the oats in a food processor until flour-like. Add the remaining ingredients and whizz until the mixture starts to clump together. Scrape into a bowl, then roll and cut into 18 equal-sized rectangular bars, about 9 x 2cm. Place on the prepared tray and use a small palette knife to neaten the tops and sides of each biscuit. Bake for about 10 mins until lightly golden at the edges, then leave to cool.
• Meanwhile, put all the caramel ingredients in the food processor (no need to rinse it first) and blitz until it forms smooth, shiny clumps. Using a spatula, push the mixture together, then roll into 18 even-sized balls using your hands.
• Once the biscuits are cool, squash the caramel onto them. Use your fingers to press it into shape and smooth out any bumps, especially around the edges (as they will show underneath the chocolate coating).
• Melt the chocolate in a heatproof bowl set over a pan of simmering water - make sure the water doesn't touch the bowl (otherwise, it might seize and go grainy). Carefully dip one of the caramel-coated biscuits in the chocolate, turning it gently with a small palette knife (use this to lift it out as well). Use a spoon to drizzle over more chocolate to coat it fully. Let the excess chocolate drip into the bowl, then carefully put the biscuit back on the lined tray.
• Repeat with the remaining biscuits, then chill in the fridge for at least 30 mins or until the chocolate has set. Put the biscuits in an airtight container and store in the fridge. Will keep for five days.

CARAMEL PULL-APART BISCUITS

Steps:

• Heat oven to 350°F. Spray 12-cup star-shaped or regular fluted tube cake pan with cooking spray. Separate each can of biscuit dough into 10 biscuits; cut each biscuit into fourths. Layer biscuits in pan.
• In small bowl, mix remaining ingredients; pour over biscuits.
• Bake 30 to 35 minutes or until golden brown. Immediately turn pan upside down onto heatproof plate; let pan remain over biscuits 5 minutes. Serve warm.

CARAMEL-FILLED BISCUITS

Steps:

• Place the butter, icing sugar, flour, cornflour and egg in a food processor and process until a smooth dough forms.
• Roll tablespoons of the mixture into balls and-place on lined baking trays.
• Flatten the dough slightly and place the trays in the refrigerator for 10 minutes or until firm.
• Bake the biscuits in a preheated oven, 180C until lightly golden.
• Cool on racks.
• To make the filling, combine the condensed milk, butter and golden syrup in a heatproof bowl.
• Place over a pan of boiling water and stir occasionally for 10-15 minutes until the caramel is thick.
• Cool the caramel for 10 minutes, then spoon onto the flat side of half of the biscuits.
• Top with the remaining biscuits and allow to cool and become firm.

STRIPY CARAMEL BISCUITS (NO BAKE)

Steps:

• Whip caramel till smooth and creamy
• Crush 1/3 of 1 of the packets set aside.
• Cover each remaining biscuit with a thin layer caramel and "build a sausage" as if you were putting them back in the packet.
• Cover sausage with caramel and roll in crushed biscuits
• Cover and roll in baking paper and then tin foil
• Freeze overnight
• Slice thinly at an angle and serve with tea
• you can also use choc biscuits or the choc condensed milk topping or both or even coffee biscuits... --
• They store like most biscuits in an airtight container -- not sure how long they keep for they usually get consumed upon serving.