Best Stripy Caramel Biscuits No Bake Recipes

6-INGREDIENT NO-BAKE CARAMEL TARTS RECIPE BY TASTY

Steps:

• Place cookies into plastic bag and smash until fine crumbles form, or use a food processor and make it as fine as possible.
• In a large bowl, combine cookie crumbs and melted butter and mix until it clusters.
• In a cupcake tin, put a spoonful of the crumb mixture and form into crusts.
• Freeze for 2 hours.
• In a medium saucepan, heat sugar and water until amber brown. Do not stir!
• Take off the heat and pour in the heavy cream and vanilla, stirring until caramel forms. Caution: adding the cream will cause sugar to boil, so carefully mix.
• Quickly pour caramel into the cookie crust and let it sit until caramel is firm. Approximately 5 minutes.
• Heat up the heavy cream and add the dark chocolate. Let the chocolate sit for a minute and stir until smooth.
• Pour a spoonful of chocolate over the caramel and then refrigerate for an hour or until the chocolate is firm.
• Sprinkle the tarts with some sea salt to balance sweetness if desired.
• Enjoy!

STRIPY CARAMEL BISCUITS (NO BAKE)

Steps:

• Whip caramel till smooth and creamy
• Crush 1/3 of 1 of the packets set aside.
• Cover each remaining biscuit with a thin layer caramel and "build a sausage" as if you were putting them back in the packet.
• Cover sausage with caramel and roll in crushed biscuits
• Cover and roll in baking paper and then tin foil
• Freeze overnight
• Slice thinly at an angle and serve with tea
• you can also use choc biscuits or the choc condensed milk topping or both or even coffee biscuits... --
• They store like most biscuits in an airtight container -- not sure how long they keep for they usually get consumed upon serving.

CARAMEL PULL-APART BISCUITS

Steps:

• Heat oven to 350°F. Spray 12-cup star-shaped or regular fluted tube cake pan with cooking spray. Separate each can of biscuit dough into 10 biscuits; cut each biscuit into fourths. Layer biscuits in pan.
• In small bowl, mix remaining ingredients; pour over biscuits.
• Bake 30 to 35 minutes or until golden brown. Immediately turn pan upside down onto heatproof plate; let pan remain over biscuits 5 minutes. Serve warm.