Cadbury Dairy Milk Caramel Chocolate Bar, 120 g

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You can unwrap and melt caramels and replace the caramel sauce if you’d like, but my version is so much faster! The crust and caramel are about equal in these bars, which is what I like. Too much crust and you just have a dry bar cookie, but too much caramel and you’re chompin away like a cow chewing cud and wishing you had some shortbread to cut the chewiness. Solution: equal parts shortbread and caramel to balance everything out. These caramel bars is scrumptious and sweet bar made of all purpose flour, baking powder, salt, sugar, butter,egg, milk powder, condensed milk and cashews. If you are one of those who went crazy for Max’s caramel bars, we feel you! Caramel bars is one of the Filipino’s favorite desserts. This fudgy and chewy caramel bars will give you the nutty and buttery treat which will leave you satisfied! If you got curious on how to make your own caramel bar version, you are in the right place. NO-OVEN CARAMEL BARS

Caramel (50%) (Glucose syrup, Sugar, Sweetened condensed milk, Invert sugar syrup, Palm oil, Flavouring, Emulsifier [ soya lecithin]), Milk chocolate (33%) (Sugar, Cocoa butter, Cocoa mass, Standardised whole milk, Skimmed milk powder, Palm oil, Shea butter, Emulsifier [ soya lecithin], Flavouring), Wafer (17%) (Fortified wheat flour [ wheat flour, calcium carbonate, iron, niacin, thiamin], Sugar, Rapeseed oil, Raising agent [sodium bicarbonate], Salt, Emulsifier [ soya lecithin]). Ilagay ang kalahati ng dry mixture sa bowl ng wet mixture. Gumamit ng spatula para ma-fold ang mixture at hindi ma-overmix. Ilagay ang natitirang dry mixture at i-fold ng mabuti. Milk chocolate (55%) (Sugar, Cocoa butter, Cocoa mass, Standardised whole milk, Skimmed milk powder, Palm oil, Shea butter, Emulsifier [ soya lecithin], Flavouring), Caramel 33% (Glucose syrup, Sugar, Sweetened condensed milk, Invert sugar syrup, Palm Oil, Flavouring, Emulsifier [ soya lecithin]), Wafer 12% (Fortified wheat flour [ wheat flour, calcium carbonate, iron, niacin, thiamin], Sugar, Rapeseed oil, Raising agent [sodium Bicarbonate], Salt, Emulsifier [ soya lecithin]) FOR ALLERGENS: Yes, Once the bars are cool, cut them into squares. Place parchment paper between the bars and then store them in an airtight container or freezer bag for up to 3 months. Can I use Caramel candies instead of Ice cream sauce? In another large bowl, combine the white sugar, melted unsalted butter, yolks, egg, milk powder, and condensed milk. Mix the wet ingredients until well-combined.Pour the caramel filling over the cooled crust. If you are going to salt the caramel sprinkle it on caramel layer now.

Make sure that you let these caramel bars cool all the way before cutting into them. If you don’t wait, the caramel sauce will run out, which is the last thing you want. In a medium bowl, combine the wet ingredients starting from melted butter, vanilla, eggs and condensed milk. Whisk until well combined. In large mixing bowl, prepare the dry ingredients by sifting togetherflour, powdered milk,sugar, salt and baking powder. Set aside.

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Prepare an 8×8” pan and line it with parchment paper. Pour half of the batter into the pan and level the top using a spatula. Sprinkle some cashews. Pour the other half and tap the pan to flatten the top. As I mentioned, these bars definitely COULD handle some chocolate, if you want to go in that direction. I think a drizzle over the top or a partial dunking in melted chocolate would beperfect. I’m a dedicated Twix candy bar lover, and these bars are sort of like a gourmet, naked Twix. (Soooo not really like a Twix at all, when it comes right down to it.) But they have the two basic components: buttery shortbread crust, rich and chewy caramel topping. But that’s where the similarities end! Caramel (51%) (Glucose syrup, Sugar, Sweetened condensed milk, Invert sugar syrup, Palm oil, Flavouring, Emulsifier [ soya lecithin]), Milk chocolate (32%) (Sugar, Cocoa butter, Cocoa mass, Standardised whole milk, Skimmed milk powder, Palm oil, Shea butter, Emulsifier [ soya lecithin], Flavouring), Wafer (17%) (Fortified wheat flour [ wheat flour, calcium carbonate, iron, niacin, thiamin], Sugar, Rapeseed oil, Raising agent [sodium bicarbonate], Salt, Emulsifier [ soya lecithin]). FOR ALLERGENS: