Giant Caramel KitKat Chunky Candy Bar

Name: Giant Caramel KitKat Chunky Candy Bar
Ingredients: if your chocolate contains the ingredient "cocoa butter" it will need tempering to allow it to set at room temperature. I prefer to use compound chocolate such as Nestle Baking Melts in Australia or Wilton Candy Melts in the USA***; 1kg compound milk chocolate; Approx 5 packets of vanilla or chocolate wafer sandwich cookies (buy more than you think you'll need - these are delicious in ice cream if you find yourself with leftovers); The caramel is the complex part - here's the recipe:; 600ml whipping cream; 3.5oz / 100g caster (fine) sugar; 1 tablespoons Glucose, Corn Syrup or Honey; 6oz / 175g butter, cubed (salted or unsalted doesn't matter here); 2 tsp vanilla extract or essence; 2.5oz / 70g compound milk chocolate; 2.5oz / 70g white chocolate

Giant Caramel KitKat Chunky Candy Bar was pinched from <a href="http://mycupcakeaddiction.com/en/recipes/giant-caramel-kit-kat-chunky-candy-bar" target="_blank">mycupcakeaddiction.com.</a>

INGREDIENTS

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if your chocolate contains the ingredient "cocoa butter" it will need tempering to allow it to set at room temperature. I prefer to use compound chocolate such as Nestle Baking Melts in Australia or Wilton Candy Melts in the USA***

•

1kg compound milk chocolate

•

Approx 5 packets of vanilla or chocolate wafer sandwich cookies (buy more than you think you'll need - these are delicious in ice cream if you find yourself with leftovers)

•

The caramel is the complex part - here's the recipe:

•

600ml whipping cream

•

3.5oz / 100g caster (fine) sugar

•

1 tablespoons Glucose, Corn Syrup or Honey

•

6oz / 175g butter, cubed (salted or unsalted doesn't matter here)

•

2 tsp vanilla extract or essence

•

2.5oz / 70g compound milk chocolate

•

2.5oz / 70g white chocolate

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