McVitie's Hobnobs Milk Chocolate & Salted Caramel Flavour Oaty Snack Bars 6 Pack (180g)

Product Information

Bake for about 15 minutes until golden, then leave to cool (they will firm up while cooling) on the tray.

What a better way to celebrate the new season–whether its the newest season in the UK or the US Netflix series of Bake Off The Great British Baking Show–than with these Hobnobs? . Side note: the new season available on US Netflix is the season I watched here in the UK last year. Let me tell you, it’s a good one!Growing up, I sampled LOTS of versions of this delicious, decadent slice. So I know what a good one tastes like ;-). Oats – Real hobnobs use a combination of jumbo oats and rolled oats. Either will work great on their own though. Tip some of the mixture into the oiled cake tin. Using your fingers and a metal spoon, flatten the biscuit mixture onto the base, then start to build up the sides, adding extra mixture and working it up the tin to form thin walls. Once you’ve used up all the mixture, chill the base in the fridge. Heat the oven to 160°C/140°C fan/gas 3.

McVities’s is just one of the big manufacturers chopping sugar from products. Last year Cadbury launched a new version of its Dairy Milk bar with 30% less sugar and has plans to release various other products in lower sugar versions. Salt – When teamed up with unsalted butter, adding salt gives the best control of the overall flavour. In a small bowl, melt the butter and golden syrup together in the microwave in 10 second intervals. Set aside to cool.To make the filling, put the cream cheese, mascarpone, soured cream, vanilla paste and 175g sugar in Time for another recipe using Tiger Nut flour, and with it’s deliciously nutty flavour, I thought it would work amazingly well in a biscuit combined with caramel and chocolate – remember those Hobnobs? Yep, like that. So I attempted to make a healthier, vegan, dairy and gluten-free and no refined sugar version and they turned out pretty good! A baked nutty biscuit base smothered with a sweet caramel and coated in a raw chocolate…You wouldn’t guess these were kinda-good-for-you treats! Once the chocolate is two thirds melted, don't heat anymore - just stir until it's completely melted.

The Guittard chocolate I dipped them in is delicious and I was much more generous with my biscuit to chocolate ratio than the shop bought kind.Biscuits: The great thing is that you can use almost any biscuits you like to make the base. Since I’m in Australia, I tend to use plain sweet biscuits like Marie, Arrowroot, Scotch Fingers or Digestives. You could even try Anzac biscuits! In the UK, I’d try Rich Tea, Shortcake, Nice, Digestives or even Hobnobs. Use gluten free biscuits for a gluten free caramel slice, or how about ginger biscuits or Lotus Biscoff for something completely different? Dr Alison Tedstone, chief nutritionist at Public Health England, said: “We’re pleased that McVitie’s is the latest household name to commit to offering healthier products.