If you’re on a diet, please look away now!! I don’t want to be responsible for your fall from the wagon! These indulgent caramel bars are a little too good and the fact I keep going back into the kitchen for “just one more” says it all really. Next week you’ll find me running marathons to burn these off, but honestly, I don’t care! These are so worth it!
If you’re looking for a delicious treat for the weekend, or craving a gooey caramel pick me up, these are guaranteed to satisfy you.
When you add the orange juice to the chocolate topping, you create a glossy finish that never quite sets fully, I really like this alternative to a solid chocolate topping that you sometimes find on millionaires shortbread.
Gingernut & Chocolate Orange Caramel Bars
For the Biscuit Base
- 300 g Gingernut Biscuits
- 100 g Unsalted Butter
- 1 tbsp Orange Zest
For the Caramel
- 110 g Unsalted Butter
- 100 g Caster Sugar
- 2 tbsp Golden Syrup
- 0.5 397g Tin of Condensed Milk
- 150 g Milk Chocolate
- 3 tbsp Fresh Orange Juice
- Preheat oven to 160 oc
- For the base. Place Biscuits n a food processor and mix until they become breadcrumbs
- Grate the orange zest and melt the butter and add to the biscuits. Mix again until fully combined
- Press down into a 23cm square tin lined with baking paper. Place in oven and bake for 10 minutes. Remove from the oven and allow to cool.
- For the caramel, melt the butter and sugar and add the golden syrup and condensed milk. Stir continuously over a low heat until it becomes a toffee colour.
- Pour the caramel over the biscuit base and allow to cool completely.
- For the chocolate topping, melt the chocolate with the orange juice and pour over the caramel. Allow to cool and set and then cut into as many bars as you like!
Caramel Bars FAQ
These are best stored in an airtight container in the fridge for up to 10 days.
You can try using digestive biscuits as an alternative, if you prefer a more simple flavour than the ginger.
You should stir the caramel continuously over a low heat, never allowing it to stick to the pan. Keep an eye on the colour. As soon as it turns a toffee colour, remove it from the heat.
Looking for more treat snack bar recipes?
Try these Fruity Jewelled Flapjacks now