Boost Bar Biscuit Cake

They may not enjoy quite the same popularity as Mars bars, Maltesers or Cadbury Buttons, but I think Boost bars are such an underrated chocolate. Chewy caramel, a generous coating of Dairy Milk and super crunchy biscuit melded into one – what’s not to like?!7cb7d785-db18-473b-a25a-1d0131a49410Boosts have been my mum’s all-time favourite chocolate bars for as long as I can remember, and so I wanted to use them as the inspiration for her birthday cake this year. She’s not the biggest fan of chocolate sponge cake and the idea of doing one sandwiched with caramel and topped with Boost pieces didn’t really grab me. I Googled ‘Boost bar cheesecake’ and, to my immense surprise, there were no results! Needless to say, this was all the motivation I needed to rectify this and attempt one myself, particularly given the enticing can of Carnation caramel already sat waiting in the pantry.

After thinking about it some more, I decided cream cheese didn’t really seem necessary and decided to stick with recreating each element of the chocolate bar to create a large, sliceable, homemade version. No frills, no faff and no baking but the end result was delicious and went down a storm!

I realised afterwards that, due to the soft consistency of the tinned caramel, this creation is actually perhaps more reminiscent of Munchies chocolates rather than their chewier Cadbury cousin. Either way, it tastes good which is the main thing I think!

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INGREDIENTS

For the base:

  • 170g/6 oz digestive biscuits, crushed
  • 55g/2 oz butter or margarine, melted

For the filling:

  • 3/4 of a 397g can Carnation caramel
  • 250g/9 oz milk chocolate (preferably Cadbury’s Dairy Milk)
  • 55g/2 oz butter or margarine
  • 2 tbsp golden syrup
  • 1 x 108g bag Boost Bites (or Munchies!), or 2 Boost bars, chopped into 2cm pieces

METHOD

For the base:

  1. Place the digestive biscuits in a hole-free carrier bag and bash into crumbs with a rolling pin, or place them in a food processor.
  2. Place the butter/margarine in a heatproof bowl and melt in the microwave until liquid, and then pour in the biscuit crumbs. Mix thoroughly to combine.
  3. Pour the mixture into a lightly greased flan dish and press down with your fingers or the back of a spoon until flat and firm. Place in the fridge to set for at least half an hour.

For the filling/topping:

  1. Remove the set biscuit base from the fridge and spread the caramel over it evenly with a spatula.
  2. Place the flan dish back in the fridge and allow to set for at least an hour, until the caramel has firmed up a bit. Remove from the fridge before making the chocolate topping.
  3. Place the chocolate in a heatproof bowl and melt in the microwave on low heat in blasts of 30 seconds-1 minute until completely smooth.
  4. Stir in the butter/margarine and syrup and pour the mixture over the caramel layer. Once the chocolate has cooled completely, arrange the Boost Bites on top, and then place back in the fridge for at least 25 minutes before serving.

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Boost bar image copyright cadbury.co.uk
Other photos copyright cloud9point1
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Categories: Chocolate, No-Bake | Tags: , , , , , , , , , , , , , | 4 Comments

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4 thoughts on “Boost Bar Biscuit Cake

  1. I love Boost bars and this is just way too tempting. Thank you for sharing.

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