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Message: <blockquote data-quote="ianpspurs" data-source="post: 2398082" data-attributes="member: 193971">The caramel requires patience and careful watching. The transition is rapid and a few have burned saucepans and set off smoke detectors. There was a recipe book of LC foods and the bars were infamous CCBs. I developed these in response to the crazy expensive and high carb bars from shops. We bought silicone moulds, soap bar sized, did as you suggest for the cheesecake base but added the caramel into the mix, left to set then made a ganache with Montezumas or other high content choc I couldn't stand any other way , dipped the bars into that, back in mould and fridge. They keep well and freeze fine. Hope that helps. Definitely good for transit!</blockquote>

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