Stripy Caramel Biscuits No Bake Recipes
NO BAKE BISCUIT CAKE
Make this easy no bake caramel biscuit cake recipe in just a few minutes. A caramel biscuit cake is just what you.
Provided by Michelle Minnaar
Categories Dessert
Time 1h10m
Number Of Ingredients 3
Steps:
- Imagine you are building a brick wall. Essentially the cake consists of two different layers.
- Place three biscuits next to each other. Slather with caramel and grate some chocolate over it.
- Place half a biscuit on each end on top of the caramel, and the other two in the middle. Cover with caramel and grate some chocolate on top.
- Now continue with A, then B, then A, etc. I ended up with 9 levels in total.
- When you are done, cover the cake with the leftover caramel.
- Place the cake in the fridge overnight and enjoy the next day.
Nutrition Facts : Calories 244 calories, Sugar 14.8 g, Sodium 794.8 mg, Fat 7.7 g, SaturatedFat 2.8 g, TransFat 0.6 g, Carbohydrate 40.5 g, Fiber 1 g, Protein 4.4 g, Cholesterol 0 mg
STRIPY CARAMEL BISCUITS (NO BAKE)
This recipe came from my very good friends Bobba, they are easy peasy and delicious and the flavours can be varied by using diferent biscuits its great for Kitchen teas family get-togethers or even after dinner with coffee's.
Provided by gooses girl
Categories Dessert
Time 15m
Yield 30 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts :
6-INGREDIENT NO-BAKE CARAMEL TARTS RECIPE BY TASTY
Here's what you need: chocolate cream cookies, butter, sugar, water, heavy cream, vanilla, sea salt, dark chocolate, heavy cream
Provided by Hitomi Aihara
Categories Desserts
Yield 20 servings
Number Of Ingredients 9
Steps:
- Place cookies into plastic bag and smash until fine crumbles form, or use a food processor and make it as fine as possible.
- In a large bowl, combine cookie crumbs and melted butter and mix until it clusters.
- In a cupcake tin, put a spoonful of the crumb mixture and form into crusts.
- Freeze for 2 hours.
- In a medium saucepan, heat sugar and water until amber brown. Do not stir!
- Take off the heat and pour in the heavy cream and vanilla, stirring until caramel forms. Caution: adding the cream will cause sugar to boil, so carefully mix.
- Quickly pour caramel into the cookie crust and let it sit until caramel is firm. Approximately 5 minutes.
- Heat up the heavy cream and add the dark chocolate. Let the chocolate sit for a minute and stir until smooth.
- Pour a spoonful of chocolate over the caramel and then refrigerate for an hour or until the chocolate is firm.
- Sprinkle the tarts with some sea salt to balance sweetness if desired.
- Enjoy!
Nutrition Facts : Calories 151 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 0 grams, Protein 1 gram, Sugar 12 grams
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