CHOCOLATE CARAMEL BISCUITS RECIPES

Steps:

• In a large bowl, cream together the white sugar, brown sugar, and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda, gradually stir into the creamed mixture. Fold in the pecans. Cover dough and chill for at least one hour. Meanwhile unwrap the candies.
• Preheat the oven to 350 degrees F (175 degrees C).
• With floured hands, wrap about 1 tablespoon of dough around each piece of candy, completely covering the candy. Roll each ball in the remaining tablespoon of white sugar. Place 2 inches apart on an unprepared cookie sheet. Bake for 7 to 10 minutes in the preheated oven. Cookies should be set and slightly cracked.
• Melt the white chocolate chips in the microwave oven, or in a bowl over simmering water. Drizzle over the cookies when they are cool. If the melted chips are too thick, add vegetable oil to achieve the desired consistency.

Steps:

• Digestive Biscuit Base Rub some butter around the inside of an 8x10"/20x25cm baking tray or insert a baking liner. Crush the biscuits into fine crumbs. Gently melt the butter, add it to the biscuit crumb and mix well. Tip the mixture into the prepared dish. Spread the mixture out and smooth the top. Caramel Layer Put the butter and sugar into a saucepan over a gentle heat, stirring regularly until the sugar has dissolved. Add the condensed milk and simmer gently for about 10 minutes until slightly thickened but without changing colour, stirring all the time. Remove the pan from the heat and pour the caramel onto the cold biscuit base. Spread out the caramel and leave to set. Chocolate Topping Gently melt together the chocolate and butter until just runny. Stir and spread the chocolate topping over the cold caramel. Allow to cool and set a little before using the back of a fork create swirls in the chocolate topping. Leave to set. Cut into small squares and store in a tin.