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Mcvitie's Caramel Digestives Milk Chocolate 300 g (Pack of 15)

£9.9£99Clearance
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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. 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. 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. For the filling, whip the cream cheese, soured cream and caramel in a large bowl. Add sea salt to taste.

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. 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. If you don't want to use the spread, you can use 300g of chocolate on the top, and plenty more biscuits! Biscoff is one of my most favourite things on the entire planet. It’s a sweet yet spicy biscuit in a way, with the caramelised taste of wonder. The spread is even better. If you are a fan, I’d recommend dipping a lotus biscuit into the spread and devouring just that. Literal heaven. But anyway, as I was saying…When I posted my Salted Caramel Nut Slicerecipe my readers were launched into the delicious world of nutty, salty and sweet – HEAVEN. This will keep in an airtight container for at least 1 week, or you can freeze for up to 3 months – if they last that long! 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…! The new flavours are: Cherry Bakewell, Marmalade on Toast and Strawberries & Cream, perfect for adding a new twist to the classic teatime treat. 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!

Oh hey there, anew Biscoff related recipe that I know you are all going to adore and LOVE! Why would you not love it?! Biscoff biscuits, caramel, and Biscoff spread all in one delicious combination of heavenly bites. Is it too far to say I would happily eat the entire traybake?! If you wanted to make an 8″ round bake, the same as a 10″ round bake, you would need to multiply a recipe by 1.6x. So, the 300g of biscuits in a cheesecake, would become 500g. There are notes below on if you want to make it thinner, however!

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Melt the chocolate& butter using the double boiler method. Stir in the condensed milk until well combined. 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. 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…’. 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.

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