Toffe pop dotie bars

Updated at: Wed, 16 Aug 2023 21:07:05 GMT

Step 1

Preheat the oven to 165?C.

Step 2

a 20 x 20cm baking tin with baking parchment.

Step 3

First make the caramel. Put the sugar in a clean, heavybottomed, medium saucepan and place on a medium to high heat. Stir the sugar with a wooden spoon or a heatresistant spatula. The sugar will first form clumps and then melt into an amber-coloured liquid - this will take around 8-10 minutes. Be very careful not to allow your caramel to burn at this stage.

Step 4

Once there are no clumps of sugar and the mixture is completely melted, carefully add in the butter. The caramel will bubble up immediately so be very careful as you stir it through.

Step 5

After the butter is fully melted, slowly add in the cream and continue to stir, then remove from the heat.

Step 6

Crush the digestive biscuits in a food processor, or put them in a Ziploc bag and bash with a rolling pin.

Step 7

Put the crushed biscuits in a bowl and add in the melted butter. Mix well until fully combined, then transfer to your prepared tin and press firmly down to cover the base evenly. Pop into the fridge to chill for a few minutes while you prepare the filling.

Step 8

Whisk the condensed milk and egg yolks together in a bowl, then pour this filling over the chilled biscuit base. Then add six tablespoons of the caramel on top. Swirl the caramel through using a knife or skewer. Lastly, scatter with the chocolate chips, arranging the Toffee Pop biscuits evenly over them.

Step 9

Bake in the oven for 30 minutes until firm on the sides and still slightly wobbly in the middle. Allow to fully cool down before removing from the tin, then chill in the fridge for an hour. Remove from the tin in one piece, transferring to a board, and cut into squares.

Step 10

Store your dotie bars in an airtight container for up to five days

0 liked

0 disliked