Golden syrup: This is actually an optional ingredient, since it can be difficult to find in some places. Just a couple of tablespoons does give the caramel an extra depth of flavour (that’s hard to describe!), but you can easily replace it with another kind of syrup (corn, maple, honey, date). Or just skip it altogether!

Butter: I use unsalted, then add a small amount of salt to the caramel layer. But feel free to use salted butter instead if you’d prefer it to taste like a salted caramel slice. Mmm! For the caramel Hobnobs get their flavor from oats and a lovely ingredient called golden syrup, a British baking staple. Golden syrup is an invert sugar (like corn syrup) that prevents sugar crystals from forming, so they’re used in caramel and candy-making. Like its name indicates, golden syrup has an amber, golden color. Golden syrup, unlike corn syrup, has a rich flavor that’s not pure sugar; it tastes caramel-y and buttery which makes it a great addition to baking recipes. While golden syrup used to be super difficult to find in the US, it’s pretty easy to find online or at higher-end stores (I think possibly because of the popularity of Bake-Off). If you can’t find it, you can absolutely substitute a mild honey. That said, I do think it’s worth the effort of finding the golden syrup. Milk Chocolate & Salted Caramel Flavour: Rolled Oats (34%), Glucose Syrup, Milk Chocolate (12%) [Sugar, Cocoa Butter, Cocoa Mass, Dried Skimmed Milk, Dried Whey ( Milk), Butter Oil ( Milk), Vegetable Fats (Sal and/or Shea, Palm), Emulsifiers ( Soya Lecithin, E476), Natural Flavouring], Vegetable Oil (Palm), Wheat Flakes (4.5%) [ Wheat Flour, Wheat Bran, Sugar, Barley Malt Extract, Salt, Honey], Crisped Cereals (4.5%) [Wholemeal Wheat Flour, Rice Flour, Sugar, Malted Barley Flour, Malted Wheat Flour, Salt, Vegetable Oil (Rapeseed), Calcium Carbonate, Emulsifier ( Soya Lecithin)], Wholemeal Wheat Flour (4.5%), Sugar, Humectant (Glycerine), Maltodextrin, Water, Partially Inverted Sugar Syrup, Salt, Emulsifiers ( Soya Lecithin, E472e), Flour ( Wheat Flour, Calcium, Iron, Niacin, Thiamin), Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Natural Flavouring, Glucose-Fructose Syrup, Product contains 21% Hobnobs Biscuit pieces Milk Chocolate & Coconut Flavour: Rolled Oats (34%), Glucose Syrup, Milk Chocolate (12%) [Sugar, Cocoa Butter, Cocoa Mass, Dried Skimmed Milk, Dried Whey ( Milk), Butter Oil ( Milk), Vegetable Fats (Sal and/or Shea, Palm), Emulsifiers ( Soya Lecithin, E476), Natural Flavouring], Vegetable Oil (Palm), Wheat Flakes (4.5%) [ Wheat Flour, Wheat Bran, Sugar, Barley Malt Extract, Salt, Honey], Crisped Cereals (4.5%) [Wholemeal Wheat Flour, Rice Flour, Sugar, Malted Barley Flour, Malted Wheat Flour, Salt, Vegetable Oil (Rapeseed), Calcium Carbonate, Emulsifier ( Soya Lecithin)], Wholemeal Wheat Flour (4.5%), Sugar, Humectant (Glycerine), Maltodextrin, Water, Partially Inverted Sugar Syrup, Emulsifiers ( Soya Lecithin, E472e), Flour ( Wheat Flour, Calcium, Iron, Niacin, Thiamin), Salt, Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Natural Flavouring, Glucose-Fructose Syrup, Product contains 21% Hobnobs Biscuit piecesThe step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts. Carefully spoon over some chocolate sauce over each biscuit to cover the layer of caramel. Make sure it goes all the down the sides too to cover the biscuits (if you wish!). Leave them to set for at least 2 hours…then you’re ready to enjoy! So I am going to carry on baking and sharing recipes with you. If there’s anything you’d like me to make, anything you have that you want to use up or something that you have no idea how to use – well drop me a comment and I will try to help you.

Sweetened condensed milk: Grab a tin of Nestle, or just a supermarket’s home brand. Either is fine. Just don’t grab evaporated milk by mistake. It’s not the same thing and won’t work in this recipe. To make the salted caramel, heat the tinned caramel, butter and 3tbsp water in a saucepan. Bring to a simmer, whisking occasionally, then continue cooking over a medium/high heat for 10min, until it reaches 105°. Remove from the heat and stir in sea salt flakes. Leave to cool for 15min before pouring into the tart tin. Transfer to the fridge and chill for 1hr. This follows the introduction of a sugar tax on soft drinks in 2018, which has seen the sugar content in fizzy drinks drop by an average 28.8%.Push the mixture into your tart tin. I found it easiest to put all the biscuit mixture into the centre of the tart tin and then push it into the sides. I used this loose bottomed base tart tin because I find it easier to get the tart out once it is finished.

You could use any biscuit you fancy I went for a hobnob simply because they are my favourite. You could use any plain biscuit or if you want to use a chocolate biscuit or a biscuit with a filling head down to the alternatives section below for the alter amounts. Golden Syrup – This is a really key ingredient for both flavour and texture but I realise it’s not available everywhere in the world. Corn syrup is a good alternative if you can’t get it.For the biscuit crust, whiz hobnobs to fine crumbs in a food processor, then pulse in the cocoa and melted butter until well combined. Tip into a 23cm (9in) deep tart tin and using a spoon or your hands, press firmly into the base and up the sides. Chill while you make the filling. These hobnobs are ten times better than the ones you can buy, which at the moment is a bonus because you might not be able to buy them 🙂 . Keep this in a container in the fridge until needed (this can be made ahead and kept for 1 week chilled).