Go Back
+ servings
photo of the caramel bars sliced, on a white background

Gingernut and Orange Chocolate Caramel Bars

Author: Becky
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 chewy chocolate caramel bars with a biscuit base are a little too good. 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.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Plus Chilling Time 1 hr
Course Dessert
Cuisine British
Servings 12
Calories 393 kcal

Ingredients
 
 

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
  • 200 g Can of Condensed Milk Roughly Equating to 0.5 Can of 397g Condensed Milk

Chocolate Topping

  • 150 g Milk Chocolate
  • 3 tbsp Fresh Orange Juice

Instructions
 

  • Preheat oven to 160C
  • 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. Remove it from the heat immediately.
  • 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!

Recipe Notes and Guidance

See Recipe Guidance for More Details
 
  • Stir the caramel continuously over the heat to prevent it sticking and burning.
  • You can substitute the ginger biscuits, if you'd prefer.
  • Allow each layer to cool completely. 
  • Store in the fridge, in a single layer, inside an airtight container for up to 10 days. 
  • Exercise caution when making the caramel, it gets very hot!

Nutrition Estimate

Calories: 393kcalCarbohydrates: 48gProtein: 3gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 43mgSodium: 150mgPotassium: 199mgFiber: 1gSugar: 32gVitamin A: 493IUVitamin C: 3mgCalcium: 75mgIron: 2mg
Keyword copycat twix bar, homemade millionaires shortbread, homemade twix bars
Tried this recipe?Let us know how it was!