Description
Make this easy no bake caramel biscuit cake recipe in just a few minutes. A caramel biscuit cake is just what you.
Ingredients
Units
Scale
- 2 packets Tennis Biscuits, about 400g (14 oz)
- 1 tin (400g/14 oz) caramel
- 100g (3 oz) Cadbury’s Mint Crisp [optional]
Instructions
- Imagine you are building a brick wall. Essentially the cake consists of two different layers.
- Level A: Place three biscuits next to each other. Slather with caramel and grate some chocolate over it.
- Level B: 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.
Notes
- You don’t need so many biscuits but the excess is for backup in case you break some when cutting them in half.
- Tennis biscuits are square, coconut biscuits from South Africa. Feel free to experiment with other varieties.
- Cadbury’s Mint Crisp is the brand I use but there are other alternatives out there – just remember the mint should be crystalised, not simply just mint-flavoured chocolate.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chill
- Cuisine: South African
Nutrition
- Serving Size:
- Calories: 244
- Sugar: 14.8 g
- Sodium: 794.8 mg
- Fat: 7.7 g
- Saturated Fat: 2.8 g
- Trans Fat: 0.6 g
- Carbohydrates: 40.5 g
- Fiber: 1 g
- Protein: 4.4 g
- Cholesterol: 0 mg