However, I decided that it was about time I posted my recipe for my Salted Caramel Millionaires Shortbread as I have had soooo many requests for it!

Using a tinned caramel in place of making your own, will NOT work. Tinned caramels do not set, so it'll be messy. This particular beauty is heavily inspired by my Malteser millionaires shortbread, and oh my actual days. It is essentially the exact same thing, but swap all Malteser related goodies out for Biscoff. Yeah, maybe you don’t need to read an entirely new post on it, and I maybe don’t need to write it, but seeing as I can’t find anything similar on google yet…! Meanwhile, melt the chocolate for coating using the double boiler method and carefully spoon them over the biscuit chocolate cake dessert until completely covered. Melt the chocolate& butter using the double boiler method. Stir in the condensed milk until well combined. I use Maldon Sea Salt as it tastes delicious and I like my caramel salty so I use the 3 pinches - I really really recommend using Sea Salt over ground fine salt as the taste is better and it's easier to use compared to the fine salt where you could easily add in far too much.

When I posted my Salted Caramel Nut Slicerecipe my readers were launched into the delicious world of nutty, salty and sweet – HEAVEN.

Preheat the oven to 160°C/fan140°C/gas 3. Lightly oil a 20cm loose-bottomed cake tin. Whizz the biscuits and cocoa to fine crumbs in a food processor. Add the butter and whizz until the mixture has the texture of wet sand, then press into the bottom of the cake tin. Chill the base while you make the filling. My salted caramel millionaires shortbread has been a classic from the start, and I love to try new things. Millionaires traybakes are basically biscuit, caramel, and chocolate. As you can see from my various millionaires related posts, I am a big fan of it and experimenting with the idea. How can you not like the combination of biscuit, caramel and chocolate?! Biscuits The problem with such things as this is that you can’t taste test how salty it is as it is really really hot. Obviously. If you are nervous about how salty it will be then start with less, maybe two pinches of sea salt (See my notes below!) and you will be fine! The first and foremost step to make this eggless chocolate fridge cake is gently breaking the digestive biscuits and chocolates with a rolling pin. Remember not to crush them into a fine powder. Put the butter and sugar into a saucepan over a gentle heat, stirring regularly until the sugar has dissolved.I have obviously always adored anything caramel, especially anything salted caramel. This is obvious, just search caramel on my blog and you will find soooo many references to the heavenly creation. Like this article? Sign up to our newsletter to get more articles like this delivered straight to your inbox. Digestive Biscuit Chocolate Cake is an Eggless & Flourless Dessert that is absolutely possible to make with kids. In fact, I highly recommend making this fun kids-friendly dessert cake with them. When cooked, take the cheesecake out of the oven and leave to cool in the tin for 45 minutes, then remove from the tin and chill overnight.

For the filling, whip the cream cheese, soured cream and caramel in a large bowl. Add sea salt to taste. These were a big hit in the Traybakes household. The base is sweet and a little crumbly and, funnily enough, a little bit fudgy too. The classic Digestive biscuit has just been given a brand new upgrade, as McVitie's have launched a new 'Best of British' range combining nostalgic flavours with their iconic biscuit. The new flavours are: Cherry Bakewell, Marmalade on Toast and Strawberries & Cream, perfect for adding a new twist to the classic teatime treat.The new biscuits are here for a limited time only, but the good news is the most popular flavour will win a permanent place in the McVitie's family. All you need to do is cast your vote on McVitie's social channels and the winning flavour will be announced in early summer. Alternatively you can warm up a large sharp knife with boiling water and try cutting your slices using this! Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. Allow the dessert to set in the refrigerator for 2-3 hours. TIPS TO MAKE THE BEST NO-BAKE CHOCOLATE BISCUIT CAKE

There is quiiiite a lot of biscuit in this recipe, but its an optional thing. The reason I use 500g of biscuits in this recipe is that a 9″ square is equivalent to a 10″ round recipe, and that’s pretty darn big. You can use less if you wish, but as you may have noticed from other recipes such as my Biscoff cheesecake, I love a deep biscuit base.

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To make the glaze, put the sugar in a heavy-based frying pan over a low heat and melt, without stirring, until it turns a rich red caramel colour. Add the cream and butter, stirring constantly (be careful in case it spits) until combined. Leave to cool for a few minutes, stirring often. Add a little salt to taste if you like. I used the same shortbread recipe that I used in my Millionaires Shortbread, and the same caramel recipe as in my Salted Caramel Nut Slice, but I added the salt to the caramel itself this time. So, who can honestly say no to a new millionaires shortbread style recipe? Certainly not me. I will say from the off, so as to stop any pedantic people… no, it’s not actually shortbread, but its a type of traybake. If you say millionaires shortbread, people get the idea, and when you add Biscoff on top of that, people automatically go ‘oooooh…’.