Choco Caramel Crunch
A chocolate dough with milk and dark chocolate chips, stuffed with a hefty helping of the viral caramel cornflakes, topped with Cornish sea salt crystals.
WHEAT flour, MILK chocolate (sugar, cocoa butter, whole MILK powder, cocoa mass, emulsifier (SOYA lecithins), natural vanilla flavouring), dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier (SOYA lecithins), natural vanilla flavouring), caramel filling (glucose syrup, sweetened condensed skimmed MILK (skimmed MILK, sugar), vegetable fat (coconut), emulsifier (mono- and diglicerides of fatty acids), salt, natural flavourings), butter (MILK), brown sugar, caster sugar, cocoa powder, Corn flakes (MAIZE, BARLEY malt extract, sugar, salt), EGGS, cornstarch, vanilla bean paste (Bourbon vanilla extract 4 fold, invert sugar, water, exhausted Bourbon vanilla seeds, xanthan gum), salt, raising agents (E 450 (diphosphates), E500 (sodium carbonates)).
ALLERGENS; WHEAT, MILK, SOYA, EGGS, MAIZE, BARLEY.
Storage:
Store these cookies in their packaging or an air tight container until best before date. My cookies are good for a week after being freshly baked to your order, but can also be frozen for up to 3 months in unopened packaging, or tightly wrapped in cling film.
Thawing out your cookie:
after taking out the freezer leave them at room temperature for 4-5 hours.
Optional, but advised:
For that freshly baked experience I recommend heating your cookies slightly before serving, this can be done by
Microwave
15-25 seconds depending on power
Oven
2 minutes at 180℃
Air fryer
2 minutes at 180℃
Each items specific allergens are listed in bold on their full ingredients list. Whilst every measure has been taken to avoid cross contamination, the ingredients used in my kitchen contain the following allergens;
WHEAT, MILK, EGGS, SOYA, MAIZE, BARLEY
