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For the caramella

  • 2 packets Marie biscuits
  • 225g butter, diced
  • 3 heaped tbsp cocoa powder
  • 2 tsp vanilla
  • 100g caster sugar
  • 1 shot whisky or brandy
  • 100g toasted nuts, chopped

To decorate

  • 1 tin nestle caramel
  • 2 tbsp toasted flaked almonds


Start this recipe by placing the butter, sugar, cocoa, vanilla and 1/3 or the tinned caramel into a large pan and melt together. Remove off the heat and mix in the alcohol and the chopped toasted nuts. Finally, place half of the biscuits into a food processor and blitz till very fine and add to the mixture. Break the remaining so that you have chunky pieces and also add to the mixture. Stir together well then press the mixture into a loose bottom cake tin lined with nonstick paper. Place into the fridge to chill and set for 2 hours. When ready, remove from the tin and place onto a serving plate. Next, smooth the remaining 2/3 caramel onto the top and sprinkle over the toasted flaked almonds and serve.

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