Caramilk Breakaway Cheesecake Bars
Make spectacular caramilk breakaway and cheesecake bars in just 3 steps. Every bite wins with layers of crunchy wafer, silky caramilk and creamy cheesecake.
Ingredients
- 540g Cadbury caramilk breakaway block
- 500g cream cheese, chopped, softened
- 1/2 cup caster sugar
- 1/3 cup caramel sauce
Method
- Grease a 20cm (7cm deep) square cake pan. Line with baking paper, allowing paper to extend 2cm over sides. Break chocolate into pieces and arrange over base of pan (you’ll use about 28 pieces).
- Place cream cheese and sugar in a large bowl. Using an electric hand mixer, beating until smooth. Spoon mixture over chocolate. Smooth top. Refrigerate for 4 hours or overnight, if time permits, or until set.
- Roughly chop remaining chocolate pieces. Remove cheesecake from pan and transfer to a board. Drizzle over caramel sauce and arrange chocolate over top. Using a warm, sharp knife, cut into 12 pieces. Serve.
