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!

CARAMEL BISCUITS

Steps:

• Cream butter and sugar together. Add caramel and essence and beat well.
• Sift flour, baking powder and salt together. Add to caramel mixture and knead lightly into a soft dough.
• Roll dough into heaped teaspoon-size balls. Place onto greased baking trays, leaving enough space for spreading. Press down lightly with a fork.
• Bake in a preheated oven at 180°C for 12-15 mins. Turn out onto wire racks to cool.

CARAMEL CHIP BISCOTTI

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy; beat in eggs and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture (dough will be stiff). Stir in caramel bits and chocolate chips., Divide dough into three portions. On parchment-paper lined baking sheets, shape each portion into a 7x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on pans on wire racks 5 minutes., On a cutting board, use a serrated knife to cut each rectangle crosswise into eight slices. Place slices on baking sheets, cut side down. Bake until crisp, 10-12 minutes per side. Remove from pans to wire racks; cool completely., Drizzle melted candy coating over tops; let stand until set. Store between pieces of waxed paper in airtight containers.

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.