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Fate Trix Bar

This is a really useful snack which is surprisingly like a certain ordinary chocolate bar, but of course, without all the exchanges it contains! Just try it and see how good it tastes. In this recipe, I use 1-2 exchanges of suitable chocolate spread, and it covers the Trix Bar nicely. Please note that brands of chocolate spread have different protein values, so check the label carefully. For this recipe, I use a tin measuring 26cm x 17cm and 3cm deep

(10½in x 6½in and 1½in deep). Please note that you must use soft brown sugar in the recipe, do not use demerara sugar. Fate Trix bar can be stored covered in the fridge for a few days.

INGREDIENTS For the biscuit base

150g Fate Low Protein All Purpose Mix

pinch salt

50g light soft brown sugar

100g butter or baking block

extra Fate Low Protein All Purpose Mix

for shaping

For the caramel filling

160g golden syrup

80g light soft brown sugar

50g butter, preferably unsalted

For the topping

1-2 exchanges chocolate spread

First, prepare the biscuit base

Preheat the oven to Gas 4, 180°C, 350°F.

Place the Fate All Purpose Mix, salt, and sugar into a bowl. Add the butter or baking block and rub it in well. Continue to mix until it forms a dough. Roll the dough out on a surface lightly dusted with All Purpose Mix.

Place into the tin. Use the back of a metal spoon to smooth the surface. Then just press the edges of the dough slightly up the sides of the tin. Prick the surface lightly with a fork. Bake in the oven for 35-40 mins until just beginning to brown. Take it out of the oven but do not remove from the tin.

Make the caramel filling

Place the golden syrup, soft brown sugar and butter into a pan. Place over a gentle heat to melt. When the butter is runny, turn up the heat and bring the mixture to the boil. Be careful as it will start to bubble and foam on the top. As soon as the surface is covered with foam, start timing it to cook for 1½ minutes only. Take the pan off the heat, and immediately pour the mixture onto the cooked biscuit base.

Leave to cool for about 10-15 mins, but while it is still warm, spread with the measured chocolate spread. Leave to cool completely and then cut into squares or fingers, remembering to note the exchange value.


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